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UNIVERSITY  OF 

ILLINOIS  LIBRARY 

AT  URBANA  CHAMPAIGN 

OAK  STREET 
LIBRARY  FACILITY 


Corner  Book  Shop 

102  Fourth  Ave. 
New  York  3,  N.  Y. 


Mendelssohn  Club 
Cook   Book 


THIS    BOOK 

CONTAINS    1394     VALUABLE    RECEIPTS 

WITH    INSTRUCTIONS    FOR 

COOKING    AND    SERVING    THEM 

ALSO 

MENUS    FOR    SOCIAL    FUNCTIONS. 


Compiled  by 
The  Active   Me 

Roclcford,  Ulin 
1909. 


Copyright  1909 

BY   THE 

Mendelssohn  Club. 


ufortnn  printing  <^o. 
ftarkfari).  lUtnata. 


TO    OUR    BELOVED 
PRESIDENT, 

MRS.   CHANDLER  STARR. 

Pre-eminently  a  natural  leader  and  master  of  details, 

to  whose  keen  instinct  and  constructive  ability 

we  are  so  greatly  indebted, 

and  whose  genius  and  faith  have  constantly 

instilled  in  us  the 

vital  principal  of  success, 

this  book  is  affectionately  dedicated. 

Mendelssohn   Club   Committee. 


We  know  that  things  quite  pretty 

are  most  pleasing  to  the  eye; 
That  sweet,  harmonious  music 

calms  the  soul's  great  eager  cry; 
But  we  also  know  the  longing 

that  the  stomach  often  feels, 
'Tis  then  you'll  find  quite  charming 

what  our  useful  book  reveals. 

— Nan  Lakin. 


THE    PRELUDE. 

"In  every  work,  regard  the  writer's  end 
Since  none  can  compass  more  than  they  intend, 
And  if  the  means  be  just,  the  conduct  true, 
Applause,  in  spite  of  trivial  fault,  is  due." 

— Pope. 


There  is  still  in  existence  a  tradition,  well  grounded  but  not 
well  founded,  to  the  effect  that  the  artistic  temperament  and  the 
domestic  sciences  have  but  little  in  common;  that  they  blend  about 
as  harmoniously  as  the  proverbial  oil  and  water.  Just  who  is  re- 
sponsible for  its  origin  is  not  known,  but  undoubtedly  it  comes 
down  to  us  from  the  dark  ages,  as  one  who  had  any  light  on  the 
subject  could  never  have  been  so  blinded  to  the  truth.  However, 
truth  and  tradition  often  meet  as  strangers. 

That  a  musician  may  also  be  an  accomplished  cook,  is  demon- 
strated every  day.  And  why  not?  Are  not  both  accomphshments 
classified  under  that  much  abused  name  of  Art?  True,  one  may  be 
"art  for  art's  sake"  and  the  other,  art  for  the  stomach's  sake;  but, 
nevertheless,  both  are  found  in  the  same  category.  And  one  famil- 
iar with  art  in  any  of  its  branches  is  already  partially  equipped  to 
understand  its  many  phases.  For  example,  harmony  is  a  basic 
principal  in  music,  pursued  with  never  ceasing  vigilance,  and  what 
is  more  important  in  household  economics  than  harmony,  even  in 
the  culinary  department? 

This  argument  is  not  intended  as  a  vindication,  for  the  posi- 
tion taken  does  not  require  that.  It  is  merely  for  the  enlighten- 
ment of  any  who  hitherto  may  have  sat  in  darkness.  A  word  to 
the  scoffer  is  sufficient. 


Richard  Strauss,  in  his  tone-poem,  the  "Domestic  Symphony", 
has  shown  us  that  even  the  greatest  of  modern  composers  is  thor- 
oughly conversant  with  the  smallest  details  of  housekeeping,  and 
is  able  to  reproduce  all  the  musical  sounds  so  dear  to  the  house- 
wife's ear,  from  the  crying  of  the  baby  to  the  fall  of  the  favorite 
bric-a-brac.  And  how  often  is  that  great  artist,  Ernestine  Schu- 
mann-Heink,  whom  we  are  proud  to  claim  as  an  American  citizen 
and  who  has  so  generously  contributed  to  this  little  volume,  quoted 
as  an  illustration  of  the  model  housewife  and  mother. 

Other  examples  might  be  quoted,  ad  infinitum,  but  it  is  un- 
necessary when  we  have  constantly  before  us  the  Mendelssohn 
Club,  among  whose  prominent  members  are  culinary  artists  of  ac- 
knowledged worth  and  unrivaled  genius.  Allow  me  to  say  here, 
for  the  benefit  of  the  unitiated,  that  it  is  an  erroneous  idea  to  sup- 
pose that  conversation  at  the  club's  "social  sessions"  is  devoted 
to  musical  matters.  On  the  contrary,  that  subject  is  usually  ta- 
booed in  favor  of  the  latest  discovery  in  domestic  science,  while 
those  who  have  not  yet  assumed  household  cares  listen  in  wide- 
eyed  wonder  to  learned  dissertations  by  the  older  and  wiser  mem- 
bers, on  such  vital  topics  as  "In  What  Time  Should  an  Egg  be 
Beaten,"  "How  Many  Bars  Should  be  Used  of  Laundry  Soap," 
"In  What  Key  Should  the  Tea-Kettle  Sing  to  Denote  the  Boiling 
Point"  and  "What  Should  be  the  Composition  of  an  Angel-food 
Cake  to  Make  it  a  Perfect  Symphony?" 

It  was  at  one  of  these  social  sessions  that  the  subject  of  pro- 
viding furnishings  for  the  new  Mendelssohn  Hall  was  introduced 
for  discussion.  Funds  were  needed,  and  it  was  the  wish  of  the  club 
to  provide  the  necessary  amount  without  drawing  upon  the  emer- 
gency fund.  The  suggestion  came  "Why  not  publish  a  cook-book?" 
Instantly  two  score  voices  echoed,  "Cook-book,"  and  the  die  was 
cast.    The  suggestion  had  struck  a  responsive  chord. 

For  months  the  active  members  of  the  club,  individually  and 
collectively,  have  worked  to  make  this  new  venture  a  success  and 
to  sustain  the  reputation  they  hold  in  every  field  they  have  entered, 
of  giving  always  the  best.  That  home  duties  and  the  practical  side 
of  life  have  not  been  lost  sight  of  nor  neglected  in  the  quest  of  the 
most  beautiful  of  all  the  arts,  is  proven  by  the  issuance  of  this 
little  volume.  From  cover  to  cover,  its  pages  will  be  found  brim- 
ming over  with  invaluable  information  for  the  home-maker. 

With  its  customary  broad-mindedness,  the  club  has  recog- 
nized the  fact  that  there  are  other  famous  cooks,  and  many  have 


generously  responded  to  the  invitation  to  contribute  something 
from  their  choicest  store.  To  those  who  have  assisted  in  making 
the  Mendelssohn  Club  Cook-Book  one  of  the  best  ever  issued,  the 
club  here  expresses  its  grateful  appreciation. 

With  the  publishing  of  this  book,  the  club  celebrates  its  silver 
anniversary.  F^or  a  quarter  of  a  century  it  has  endeavored  to  stand 
for  all  that  is  highest  and  best  in  music,  and  year  after  year  there 
has  been  a  constant  growth,  always  onward  antl  upward.  With 
pardonable  pride  we  place  this  work  before  the  public,  our  first 
effort  to  prove  that  the  pursuit  of  music  is  not  all-absorbing,  but 
all-embracing;  that,  as  Goethe  has  expressed  it,  "Level  roads  run 
out  from  music  to  every  side;"  and  that  its  possession  fits  one  not 
only  to  adorn  the  concert  stage  and  the  drawing  room,  but  to  shine 
with  added  lustre  in  the  home,  as  the  light  that  never  fails. 

— Ethel  Van  Wie. 


TABLE   OF  CONTENTS. 


CHAPTER  I. 
Bread,  Rolls  and  Breakfast  Cakes._. 


Page 

Bread 3 

Hop  Yeast— 3 

Potato  Yeast 3 

Bread  in  a  Mixer 4 

Whole  Wheat  Bread 4 

Sour  Milk  Bread...„ 4 

Salt-Rising  Bread 4 

5 

5 

5 

5 

5 

5 

5 


Fruit  Bread— 

Nut  Bread. 

Nut  Graham  Bread 

Graham  Bread  I... 

Graham  Bread  II 

Nut  Bread 

Oatmeal  Bread. 

Graham  Bread  with  Dates  and 

Nuts 

Scotch  Short.  Bread 


English  Saffron  Bread._ 6 

Brown  Bread 6 

Boston  Brown  Bread  1 6 

Boston  Brown  Bread  II 6 

Boston  Brown  Bread  III 7 

Steamed  Brown  Bread „ 7 

Com  Bread  1 7 

Corn  Bread  II.„_ 7 

Sweet  Corn  Bread 7 

Johnny  Cake  1 7 

Johnny  Cake  II 7 

Johnny  Cake  III 7 


Bread  Muffins 

Graham  Gems  I 

Graham  Gems  II 

Graham  Gems  III 

Sour  Milk  Graham  Gems. 

Rusk. 

Short  Biscuit , 

Tea  Rolls._ 


Page 

Corn  Meal  Puffs 9 

Feather  Muffins 9 

Corn  Bread  or  Muffins.„_ 9 

Pop-Overs 9 

Coffee  Cake  or  Muffins.- 10 

Muffins  1 10 

Muffins  II 10 

Muffins  III 10 

Blueberry  Muffins 10 

Parker  House  Rolls 10 

Plain  White  Gems 11 

Butter  Rolls U 

Raised  Biscuit 11 

Whole  Wheat  Bu^cuit 11 

Com  Muffins  with  Dates.- 11 

Date  Muffins 11 

Buckwheat  Cakes...- 12 

Aunt  Charity's  Com  Cakes.__ 12 

Griddle  Cakes 12 

Cream  Pan  Cakes 12 

Pan  Cakes 12 

Rye  Griddle  Cakes._ 12 

Bread  Griddle  Cakes 13 

Rice  Griddle  Cakes 13 

Graham  Griddle  Cakes 13 

Waffles  1 13 

Waffles  II 13 

Apple  Fritters 14 

Banana  Fritters 14 

Queen  Fritters 14 

Tomato  Fritters 14 

Strawberry  Short  Cake 15 

Never    Fail    Strawberry    Short 

Cake 16 

Lemon  Short  Cake._ 16 

Timbale  Cases 15 


Xll 


TABLE    OF    CONTENTS. 


CHAPTER  II. 

Sandwiches  and  Canapes 19 

Sandwiches 19 


Page 

Sandwiches 19 

Nut  Sandwiches 19 

Horseradish  Sandwiches 19 

Cheese  Butter  Sandwiches 19 

Russian  Sandwiches 19 

Sardine  Sandwiches  1 19 

Sardine  Sandwiches  II 20 

Toast  Sandwiches 20 

Cream  Cheese  Sandwiches 20 

Dutch  Sandwiches.. 20 

Sweet  Sandwiches 20 

Deviled  Sandwiches 20 


Page 

Fried  Sandwiches  with  Ham 20 

Egg  Sand\yiches 20 

Chicken  for  Sandwiches 20 

Mushroom  Sandwiches 21 

Bacon  and  Egg  Sandwiches 21 

Peanut  Sandwiches 21 

Cheese  Sandwiches 21 

Pimola  Sandwiches 21 

Lettuce  Sandwiches 21 

Parsley  Sandwiches 21 

Ribbon  Sandwiches 21 

Chive  Sandwiches ..  22 


Canapes 22 


Canapes 22 

Ham  Canapes 22 

Cheese  Canapes 22 

Sardine  Canapes 22 


Anchovy  Canapes. 23 

Caviere  Canapes 23 

Tomato  Canapes 23 


CHAPTER  III.. 
Cereals 24 


How  to  Cook  Cereals 24 

Table  for  Cooking  all  Cereals....  24 

Farina,  Fruit  Mush 24 

Corn  Meal  Mush 24 

Fried  Corn  Meal  Mush,  Hominy 

and  Oatmeal 25 

Spaghetti  k  la  Italienne 25 

Genuine  Italian  Spaghetti 25 


Spaghetti  a  la  Ellery  Band 25 

Macaroni  and  Cheese 26 

How  to  Boil  Rice._ 26 

Spanish  Rice 26 

Rice  Molds 26 

Rice  Milanaise 27 

Rice  and  Peaches  served  with 

Meat  Course 27 


CHAPTER  IV. 
Coffee,  Tea,  Chocolate  and  Cocoa 31 


Coffee 31 

How  to  make  Coffee 32 

After  Dinner  Coffee 32 

Percolated  or  Filtered  Coffee 32 

Australian  Coffee  Cup 33 

Tea 33 

How  to  make  Tea 33 

Iced  Tea. 34 

Russian  Tea 34 


Wellesley  Tea 34 

Herb  Teas. 34 

Chocolate  and  Cocoa 34 

Breakfast  Cocoa 34 

Brandy  Cocoa 35 

Reception  Cocoa 35 

Chocolate ..-..  35 

Chocolate  Syrup— J 35 


TABLE    OF    CONTENTS 


Xlll 


CHAPTER  V. 

Soups 36 

Introduction 36 

Soups  with  Stock 36 


Page 

Brown  Soup  Stock. 36 

White  Soup  Stock 37 

Bouillon 37 

Good  Soup 37 

Macaroni  Soup 38 

Creole  Soup 38 

Scotch  Soup 38 

Nourishing  Broth.„ 38 

Consomm^  I _ 38 

Consomm^  II 39 

Claret  Consomm^ 39 

Chicken  Soup 39 

Cream  of  Chicken  Soup..._ 39 


Page 

Chicken  Tapioca  Soup 39 

Chicken  Gumbo 40 

Chicken  Chowder 40 

Southern  Gumbo 40 

Emergency  Soup 40 

Venetian  Soup 40 

Mushroom  Soup 41 

Pur6e  of  Tomato  Soup 41 

Tomato  Soup 41 

Celery  Soup 41 

Black  Bean  Soup 41 

Chestnut  Soup 42 

Almond  Soup 42 


Soups  without  stock 42 


Duchess  Soup 42 

Cream  of  Asparagus  Soup...„"_ 42 

Cream  of  Cheese  Soup._ 43 

Peanut  Soup 43 

Corn  Soup 43 

Corn  Chowder.„ 43 

Pur^  of  Pea  Soup 44 

Cream  of  Pea  Soup 44 


Split  Pea  Soup 44 

Black  Bean  Soup 44 

Lenten  Soup 45 

Potato  Soup 46 

Corn  and  Tomato  Soup 46 

Cream  of  Celery  Soup 46 

Cream  of  Tomato  Soup 46 

Soup  from  Left-overs 46 


Fish  Chowders  and  Soup 46 


Clam  Chowder  1 46 

Clam  Chowder  II 47 

Clam  Chowder  III 47 

Fish  Chowder 47 


Crab  Soup 47 

Oyster  Cream 48 

Oyster  Broth.. 48 


Fruit  Soups  48 

Cherry  and  Pineapple  Soup 48      White  Wine  Soup „ 48 

Fruit  Soup 48 


Soup  Accompaniments 49 


Dumplings  for  Soup 49 

Noodles 49 

Egg  Kloesse 49 


Crofttons 49 

Toa-st  Sticks 49 


XIV 


TABLE    OF    CONTENTS. 


CHAPTER  VI. 


Fish  and  Method  of  Cooking. 
Fish 


Page 

How  to  Kill  Fish 53 

Table  for  Cooking  Fish 53 

To  Boil  Fish 53 

To  Fry  Fish 53 

To  Broil  Fish 54 

Creole  Stuffing  for  Baked  Fish....  54 

Anchovy  Sauce 54 

Fish  Sauce 54 

Tartare  Sauce 54 

Fish  Chowder 54 

Stewed  Perch,  old  Country  Style  55 

Fried  Shad 55 

Shad  Roe 55 

Fish  Balls 55 

Creamed  Codfish  with  Poached 

Eggs 56 


Creamed  Salt  Mackerel 

Escalloped  Fish 

Baked  Fillet  of  Trout 

Salmon  Loaf 

Salmon  in  a  Mold 

Creamed  Finnan  Haddie 

Boiled  Halibut 

Planked  Fish 

Salmon  Croquettes.- 

Salmon  Loaf : 

Codfish  Balls- 

Finnan    Haddie 

Baked  Halibut  with  Salad  Dress- 
ing  

Baked  Fish  with  Cheese 

Baked  Halibut  with  Stuffing 


53 
53 

Page 
56 
56 
56 
56 
57 
57 
57 
57 
58 
58 
58 
58 

58 
59 
59 


Shell  Fish '. 59 


Oysters...- 59 

Oyster  Cocktail. 60 

Oyster  Stew 60 

Panned  Oysters 60 

Fried  Oysters 60 

Escalloped  Oysters _ 60 

Oyster  Omelet 61 

Oyster  Patties 61 

Lobsters 61 

Baked  Live  Lobster. 61 

Boiled  Live  Lobster 61 

Creamed  Lobster 61 

Lobster  k  la  Newberg 62 

Lobster  Cutlets 62 


Shrimps 

Buttered  Shrimps 

Creamed  Shrimps 

Steamed  Clams 

Stewed  Soft  Clams 

Clam  Fritters 

Crabs 

Broiled  Soft  Shell  Crabs 

Stone  Crabs 

Deviled  Crabs 

Frog  Legs„ 

Frog  Legs,  Provencal  Fashion. 

Baked  Terrapin 

Terrapin  k  la  Maryland. — 


62 
62 
62 
63 
63 
63 
63 
64 
64 
64 
64 
64 
65 
65 


CHAPTER  VII. 

Meats. 69 

Beef 69 


How  to  Select  Meats 

Suggestions  for  Cooking  Meats. 

Prime  Roast  Beef 

Fillet  of  Beef 

Braised  Beef 

Braised  Beef  en  Casserole.- 


69  Porterhouse  Steak,  with  Mush- 

70  rooms 73 

72      Spanish  Steak. 73 

72  Planked  Steak 74 

73  Steak  Smothered  in  Mushrooms  74 
73      Beef  Steak  and  Oysters 74 


TABLE    OF   CONTENTS. 


XV 


Pag* 

Round  Steak._ 74 

Pressed  Beef 75 

California  Sparrows 76 

English  Beefsteak  Pie 75 

Scotch  Roll 75 

Beef  Roll 75 

German  Stew 76 

French  Ragotkt. 76 

Goulasch 76 

Beef  k  la  Mode 76 

Hamburger  Steak. 76 

Pot  Roast 77 

Mock  Duck 77 


pm* 

Meat  Cakes 77 

Corned  Beef  Hash  I.__ 77 

Corned  Beef  Hash  II.    kla,  Mar- 
shall Field's  Tea  Room. 78 

Spanish  Hash 78 

Beef  Loaf  1 78 

Beef  Loaf  II 78 

Lemon  Beef  Loaf. 78 

Spanish  Meat  Balls 78 

Fricandelles.„_ 79 

Braised  Tongue 79 

Cornish  Pastry 79 

Beef  Rice  Croquettes.— 80 


Mutton  and  Lamb. 


80 


Roast  Mutton 80 

Stewed  Breast  of  Mutton 80 

Boiled  Mutton  with  Caper  Sauce  81 

Mutton  Steak  with  Tomato 81 

Mutton  or  Lamb  and  Mushroom 

Stew 81 


Meat  and  Potatoes. 81 

Irish  Stew 81 

English  Mutton  or  Lamb  Chops, 

en  Casserole 81 

Planked  Lamb  or  Mutton  Chops  82 


Veal 82 


Veal  Roast 82 

Baked  Veal  Cutlets  en  Casserole  82 

Veal  Rag6(it  au  Parmesan 82 

Veal  Stew  with  Dumplings.„ 82 

Veal  Birds  I 83 

Veal  Birds  II 83 

Veal  Loaf  I )...  83 

Veal  Loaf  II 83 


Veal  Loaf  III 84 

Veal  Loaf  IV 84 

Meat  and  Rice  Loaf. 84 

Croquettes  of  Veal  1 84 

Veal  Croquettes  II 83 

Spiced  Meats.- 84 

Veal  Cheese. 85 

Egged  Veal  Hash. 85 


Pork 85 


Roast  Loin  of  Pork 85 

Pork  Tenderloin  Roast 85 

Pork  Chops  with  Tomato  Gravy  85 

Boiled  Chops 86 


Meat  Balls.„ .-. 86 

Fried  Salt  Pork 86 

Stuffing  for  Pork 86 


Ham  and  Bacon. 


86 


Baked  Ham  1 86 

Baked  Ham  II 86 

Baked  Ham  III 87 

Baked  Ham  IV.__ 87 

Ham  Cooked  in  Milk. 87 


Rice  &  la  Monterey  (Spanish)....  87 

Liver 87 

Kate's  Limerick  Bacon. 88 

Braised  Liver„ 88 


XVI 


TABLE    OF    CONTENTS. 


Sausages 88 


Sausages  in  Batter. 88 

Roll  Sausages 88 


Toad  in   Hole 88 


Sweetbreads 

Sweetbreads  and  Veal  Kidneys..     89 

Baked   Sweetbreads   and   Olive 
Sauce 89 

Sauces 


89 


Sweetbreads     with     Mushroom 

Sauce 89 

Chop  Suey  1 89 

Chop  Suey  II 90 


90 


Hollandaise  Sauce 90 

Horseradish  Sauce 90 

Creole  Sauce 90 

Bechamel  Sauce 90 

Caper  Sauce 91 

Tomato  Sauce 91 


French  Mustard 91 

Curry  Sauce 91 

Mint  Sauce 92 

Maitre  d'  H6tel  Butter 92 

Meats    and     their     .Accompani- 
ments and  Garnishings 92 


CHAPTER  VIII. 


Poultry  and  Game. 


95 


Introduction 95 

How  to  Choose  Poultry 95 

How  to  Kill  Poultry 95 


Drawing  Poultry 96 

Carving 96 


Chicken : 97 


Giblet  Broth 97 

Roasted  Plain 97 

Roasted  with  Giblet  Forcemeat..  97 

Roasted  with  Oyster  Forcemeat  97 

Roasted  with  Plain  Dressing 98 

En  Casserole 98 

En  Casserole  with  Celery 98 

Pot  Pie 98 

Pie 99 

Stewed  with  Salt  Pork 99 

Southern  Chicken  Pie..._ 99 

Fried  Spring  Chicken 100 


Deviled  Spring  Chicken 100 

Broiled  Spring  Chicken 101 

Fillets — How  to  Prepare  for  en- 
trees   101 

Fillet  h  la  Toulouse 101 

Gulasch - 102 

Boiled  with  Oyster  Sauce 102 

Curried 102 

Chop  Suey 102 

Croquettes  1 103 

Croquettes  II 103 


Ways  of  Using -Cold  Chicken  or  Other  Fowl 103 


Creamed _ 103 

Patties 104 

Shortcake 104 

Bechamel._ 104 

Newberg 104 


Jellied 104 

Escalloped 104 

Chicken  and  Rice  Loaf 104 

Souffle 105 

Boudins - 105 


TABLE    OP   CONTENTS. 


xvu 


Turkey. 


Page 

Roasted,  Plain 105 

Dressings—Chestnut,  Sage,  Creole  106 
Roasted  with  Sausage 106 

Geese  or  Ducks. 

Goose  Roasted  with  Apple  Dress- 
ing   107 

Potato  Dressing 107 

Raisin  Dressing 107 

Goose  Stuffed  with  Sauerkraut..  108 
Jellied  Goose,  German  Style 108 


105 

Pag* 

Braised 106 

Boiled  with  Oyster  Sauce 107 

Boned 107 

107 


Ducks.__ 108 

Pigeons  and  Capon 108 

Pigeons  en   Casserole  with   As- 
paragus   108 

Swedish  Fried  Chicken  or  Squab  109 

Baked  Squab , 109 


Game._ _ 109 


Cooking  of  Wild  Dueks.„ 109 

Fillets  of  Teal  Ducks  k  la  Pont 

Chatrain 109 

Wild  Goose 110 

Pheasants 110 

Prairie  Chickens. 110 

Grouse 1 10 

Smothered  Birds 110 

Partridge   Roasted   with  Truffle 

Dressing.^- 110 

Quail  Steamed  and  Creamed Ill 

Quails  with  Juniper  Berries Ill 

Quails  k  la  Maltre  d'  H6tel Ill 

Reed  Birds Ill 


Woodcock HI 

Snipe Ill 

Venison Ill 

Introduction Ill 

Roasted  Ribs,  Hunter's  Style...  112 
Saddle  of  Venison  with  Currant 

Jelly 1 12 

Booyah 112 

Hares,  Rabbits,  Squirrels 112 

Roast  Rabbit 112 

Barbecued  Rabbit 113 

Roast  Belgian  Hare- 113 

Jugged  Hare 113 

Hausenpfeffer  of  Rabbit. .-..  113 


CHAPTER  IX. 
Vegetables.- 114 


How  to  Cook  Vegetables 114 

Time  Table  for  Cooking 115 

Cream  Sauce  for  Vegetables 115 

Lyonnaise  Potatoes 116 

Saratoga  Potatoes 116 

French  Fried  Potatoes 116 

Escalloped  Potatoes 116 

Creamed  Potatoes 116 

Hashed  Brown  Potatoes. 116 

Larded  Potatoes.^ 116 

Potatoes  on  the  Half  Shell 116 

Old  Potatoes 117 

Rules  for  Cooking 117 

To  Boil  New  Potatoes 117 

Baked  Potatoes 117 


Glac6d  Sweet  Potatoes 117 

Potatoes  Au  Gratin 117 

Potatoes  k  la  Union  League  Club  1 18 

Potato  Puff 118 

Creamed    New    Potatoes    with 

Parsley 118 

Breaded  Potatoes 118 

Sweet  Potatoes,  Southern  Style..  1 19 

Cold  Boiled  Potatoes 119 

Potatoes  SautM 119 

f'ried  Potato  Hash..._ 119 

Potatoes,  Sweet  or  Irish 120 

Burr  Oak  Farm  Potatoes 120 

Good  Potatoes 120 


XVIU 


TABLE    OP    CONTENTS. 


Page 

Delicate  Cabbage 120 

Stuffed  Cabbage 120 

Summer  Cabbage 121 

Stewed  Cabbage 121 

Cooked  Cabbage 121 

Cabbage  with  Custard. 121 

Baked  Cauliflower  with  Cheese 

Sauce 121 

Sauce  for  Cauliflower. 122 

Onion  Chips 122 

Creamed  Onions 122 

Roasted  Onions 122 

Fried  Onions 122 

Baked  Peas : 122 

Baked  Green  Peppers 122 

Green  Pepper  Goulasch. 123 

Stuffed  Peppers 123 

Creamed    Potatoes    and    Green 

Peppers 123 

Corn  Fritters 123 

Baked  Corn 123 

Green   Corn   Fritters,   Southern 

Style 124 

Deviled  Corn 1 124 

How  to  Prepare  the  Fritters 124 

Parsnip  Fritters 124 

Baked  Tomatoes....! 124 

Tomatoes  Fried  in  Cream.- 125 

Tomato  Pone 125 


Page 

Creamed  Cucumbers 125 

Stewed  Cucumbers  1 125 

Stewed  Cucumbers  II 125 

Baked  Bananas 126 

Baked    Bananas,    Porto    Rican 

Style- 126 

Egg  Plant  Fritters  1 126 

Egg  Plant  Fritters  II 126 

Stuffed  Egg  Plant 126 

Asparagus  Loaf 127 

Swiss  Chard 127 

Salsify 127 

Kohlrabi 127 

Squash  Puff 127 

Baked  Beans 128 

Baked  Beans  and  Tomatoes 128 

New  Beets,  Italian  Style 128 

Stuffed  Beets 128 

Spinach. 129 

Head     Lettuce     Prepared     like 

Spinach 129 

Baked  Tomatoes  and  Rice 129 

Peas  and  Carrots  en  Casserole 129 

Carrots,  French  Style 129 

Carrots  with  Onion 130 

Mushroom  Patties 130 

Brussels  Sprouts 130 

Mushrooms 130 

Mushrooms  in  Cream.- 130 


CHAPTER  X. 


Salad  and  Salad  Dressings 133 

Salad  Dressings 133 


French  Dressing. 133 

Mayonnaise  Dressing 133 

French  Salad  Dressing 133 

Sour  Cream  Salad  Dressing 134 

Salad  Dressing  1 134 


Salad  Dressing  for  Cabbage 134 

Good  Salad  Dressing 134 

Salad   Dressing  II 134 

Salad  Dressing  for  125  People....  135 
Boiled  Dressing 135 


Salads 135 


Green-Leaf  Salad 135 

Kartofel  Salad _ 135 

Cauliflower  Salad 135 

Stuffed  Tomato  Salad 136 

Spring  Salad 136 

Onion  and  Orange  Salad 136 


String  Bean  Salad 136 

Potato   Salad   k  la   Schumann - 

Heink. 136 

Potato  Salad. 137 

Cove  Oyster  Salad 137 

Pecan  Salad 137 


TABLE    OF   CONTENTS. 


XIX 


Pag* 

Salad  in  Green  Peppers. 137 

Vegetable  Combination  Salad  ._.  137 

Chicken  Salad 138 

Sweetbread  Salad-__ 138 

Gelatine  Salad „  138 

Easter  Salad  1 138 

Easter  Salad  II 139 

Combination  Salad. 139 

Celery  Aspic 139 

Salmon  Salad  I.__ 139 

Salmon  Salad  II._ 140 

Tomato  Aspic 140 

Tomato  Sandwich 140 


Page 

Fish  Aspic 140 

Cheese  Salad 141 

Beet  Salad 141 

Oyster  Salad 141 

Celery  Stuffed  with  Cheese 141 

Cucumber  and  Onion  Salad 141 

White  Grape  Salad 141 

Fruit  Salad 142 

Pineapple  Salad....; 142 

Banana  Salad 142 

Apple  and  Date  Salad- 142 

Alexandra  Salad. 142 

Waldorf  Salad...„ 142 


CHAPTER  XL 


Eggs  and  Cheese. 
Eggs 


143 
143 


Fried  Eggs. 143 

Baked  Eggs.„_ 143 

Eggs  Poached  in  Balls 143 

Poached  Eggs 143 

Creamed  Eggs  1 144 

Creamed  Eggs  II 144 

Scrambled  Eggs 144 

Steamed  Eggs.- 144 

Curried  Egg.s._ 144 


Escalloped  Eggs 144 

Eggs  k  la  Buckingham 144 

Brown  Buttered  Eggs 145 

Eggs  BroAille 145 

Columbus  Eggs..._ 145 

Eggs  and  Tomatoes 145 

Eggs  with  Mushrooms.- 145 

A  Spanish  Delicacy 146 


Omelet.— 146 


Omelet :...:..  146 

Green  Com  Omelet 146 

Mrs.  Langwell's  Omelet 146 

Omelet  with  Cheese. 146 

Egg  Potato  Omelet 146 

v/HEESE.... 


Egg  Relish...- 147 

Egg  Chowder 147 

Swiss  Eggs 147 

Eggs  k  la  Swi5se._ 147 

Stuffed  Eggs,  au  Gratin 147 

147 


Cheese „ 147 

Cottage  Cheese 147 

Rice  with  Cheese 148 

Cheese  Omelet 148 

Cheese  Souffle 148 

Cheese  Patty.- 148 

Baked  Celery  and  Cheese 148 

Celery  and  Cheese  Sticks 148 

Potatoes  with  Cheese. 149 

Cheese  Strijjs. 149 

Chee^^e  Fingers 149 

Cheese  Straws 149 

Cheese  Sandwiches. 149 


Welsh  Rarebit .-. 149 

Chee.se  Toast- 149 

Cheese  Filling  for  Sandwiches.  ..  149 

Macaroni  and  Cheese     150 

Cheese  Salad  I 150 

Cheese  Salad  II 160 

Cheese  Fondu  1 160 

Cheese  Fondu  II. 160 

Cheese  Balls  1 160 

Cheese  Balls  II 160 

Chee.se  Balls  III 161 

Cheese  Balls  IV 151 


XX 


TABLE    OF    CONTENTS. 


CHAPTER  XII. 
Pastry 155 


Page 

How  to  Make  Pie  Crust 155 

Pie  Crust  1 155 

Pie  Crust  II  155 

Pie  Crust  III- 155 

Pie  Crust  IV 155 

Chou  Paste 156 

Apple  Pie._ 156 

Apple  Pie.  h  la  Mode.... 156 

Lemon  Apple  Pie 156 

Apple  Custard  Pie 156 

Custard  Pie  1 157 

Custard  Pie  II 157 

Lemon  Pie  1 157 

Lemon  Pie  II 157 

Two  Crust  Lemon  Pie. 157 

Two  Crust  Lemon  Pie. 157 

Lemon  and  Raisin  Pia 158 

Chocolate  Pie  L_ 158 

Chocolate  Pie  II 158 

Buttermilk  Pie 158 

Cream  Pie 158 

Sour  Cream  Pie 158 

Cocoanut  Pie.__ 159 

Cocoanut  Custard  Pie 159 


Page 

Squash  Pie 159 

Pumpkin  Pie..._ 159 

Pieplant  Pie 159 

Two  Crust  Pieplant  Pie .'....  159 

Mince  Meat 160 

Mock  Mince  Pie 160 

Tomato  Mince  Meat. 160 

Mock  Cherry  Pie 160 

Cream  Pie  Plant  Pie 160 

Cherry  Pie 160 

Blueberry  Pie 161 

Pineapple  Pie 161 

Orange  Pie 161 

Strawberry  Meringue  Pie  161 

Martha  Washington  Pie 161 

Molasses  Pie 162 

Tart  Shells.._..„ 162 

Lemon  Tarts 162 

Lemon  Butter  for  Pies  and  Tarts  162 

Banbury  Tarts  I 162 

Banbury  Tarts  II 162 

Fig  Tarts 163 

English  Cheese  Tarts.„ 163 

Pineapple  Tarts 163 


CHAPTER  XIII. 
Hot  Puddings 164 


How  to  Insure  the  Best  Results..  164 

Old  English  Plum  Pudding 165 

Christmas  Plum  Pudding 165 

Plum  Pudding  without  Shorten- 
ing   166 

Suet  Pudding  L__ 166 

Suet  Pudding  IL_ 166 

Suet  Pudding  IIL 166 

Suet  Pudding  IV 166 

Suet  Pudding  V 167 

Fig  Pudding  I.. 167 

Fig  Pudding  IL_ 167 

Fig  Pudding  III 167 

Steamed  Fig  Pudding 167 

Graham  Pudding 167 

Brown  Pudding 168 

Date  Pudding. 168 

Batter  Pudding ^^168 


Delicate  Indian  Pudding. 168 

Indian  Meal  Pudding. 168 

Cottage  Pudding 168 

Bread  and  Apricot  Pudding 169 

Brown  Betty.— 169 

Chocolate  and  Almond  Pudding  169 

Willy  Boys 169 

Steamed  Chocolate  Pudding 169 

Chocolate  Bread  Pudding 169 

Steamed  Bread  Pudding 170 

Baked  Bread  Pudding.__ 170 

Steamed  Nut  Pudding.. 170 

Steamed  Cup  Pudding 170 

Steamed  Fruit  Pudding 170 

Steamed  Blueberry  Pudding 171. 

Cranberry  Puff 171 

Cranberry  Pudding 171 

Cherry  Pudding 171 


TABLE   OF   CONTENTS. 


XXI 


Pag* 

Pieplant  Pudding., 171 

Rice  Pudding 172 

Poor  Man's  Pudding 172 

Lemon  Pudding 172 

Pinola  Pudding 172 

Sponge  Pudding. 173 

Snow  Balls 173 

Creamed  Apple  Pudding.- 173 

Apple  Pudding 173 

Apple  Roll 173 

Apple  Dumplings. 174 

Prune  Pudding 174 


Page 

Peach  Fritters 174 

Peach  Cobbler 174 

Peach  Canap6s 176 

Peach  Cup.„ 175 

Peach  Pudding 175 

German  Puffs 175 

Baked  Custard 175 

Custard  Souffld. 175 

Cup  Custard 17,0 

Marguerite  Pudding..._ 176 

Minute  Gelatine  Prune  Whip 176 


CHAPTER  XIV. 
Pudding  Sauces 177 


Hard  Sauce 177 

Foamy  Sauce 177 

Foaming  Sauce._ 177 

Pudding  Sauce  I 177 

Pudding  Sauce  II.__ 178 

Golden  Sauce  L_ 178 

Golden  Sauce  IL 178 

Maple  Sugar  Sauce  1 178 

Maple  Sugar  Sauce  II 178 

Maple  Sugar  Sauce  III. 178 

Brown  Sauce. 178 

Nut  Sauce 178 

Caramel  Sauce 178 

Egg  Sauce  1 179 

Egg  Sauce  II ..__ 179 


Boiled  Custard  Sauce  1 179 

Boiled  Custard  Sauce  II 179 

Orange  Sauce  I-_ 179 

Orange  Sauce  II._ 179 

Lemon  Sauce 179 

Strawberry  Sauce.__ 179 

Peach  Pudding  Sauce 179 

Peach  Sauce 180 

Cherry  Sauce 180 

Claret  Sauce 180 

Cream  Brandy  Sauce...- 180 

Sherry  Sauce_. 180 

Wine  Sauce 180 

Vinegar  Sauce.__ 180 


CHAPTER  XV. 
Cold  Desserts.__ 183 


Suggestions 183 

Strawberry  Ring 184 

Strawberry  Bavarian  1 184 

Strawberry    Bavarian    en    Sur- 
prise   184 

Strawberry  Bavarian  II 184 

Strawberry  Souffl6  Frapp6 184 

Strawberry  Cream 185 

Strawberry  Charlotte 185 

Strawberry  Whip 185 

Strawberry  Mold 185 

Strawberry  Delmonico  I*udding..  185 
Pineapple    and    Marshmallow 
Pudding.- 186 


Pineapple  Gelatine  Pudding. 186 

Pineapple  Mousse.— 186 

Pineapple  Whip 186 

Pineapple  Souffl6 186 

Pineapple  Sponge.__ „ 187 

Pineapple  Toast 187 

Twisted  Pineapple 187 

Pineapple  Custard 187 

Red  Raspberry  Puree 187 

Fruit  and  Maple  Mousse  Loaf 188 

Maple  Mousse 188 

Raspberry  Sandwiches 188 

Raspberry  Charlotte  Russe 188 

Raspberry  Cream  Cakes 189 


XXll 


TABLE    OP    CONTENTS. 


Page 

Raspberry  Mold 189 

Cherry- Raspberry  Jelly.— 189 

Cherry  Pudding 189 

Apricot  Cream 190 

P6che  Melba  !..._ 190 

Pdche  Melba  II 190 

Peach  Floating  Island 190 

Delicious  Peach  Cream 190 

Peaches  en  Surprise 191 

Almond  Cream  with  Peaches 191 

Heavenly  Hash 191 

Peach  Sponge  Cake  in  Jelly. 191 

Baked  Peaches 192 

Peach  Custard  Pudding 192 

Peach  Souffle 192 

Apples  in  Bloom 192 

Apple  Compote 193 

Porcupine  Apples 193 

Apples  Duchess  Style 193 

Stuffed  Apples 193 

Apple  Snow  Balls..._ 193 

Apple  Souffle. 194 

Croquante  of  Apples 194 

Rice  Apples 194 

Apple  Gelatine  Cream 195 

Apple  Fluff _ 195 

Grated  Apple  Pudding 195 

Green  Apple  Cream 195 

Apple  Meringue 195 

Apple  Custard -.  196 

Compote  of  Pears 196 

Jellied  Bartlett  Pears.... 196 

Baked  Pears 196 

Orange  Jelly  Cases 197 

Orange  Surprise  1 197 

Orange  Surprise  II 197 

Orange  Marshmallow^  Cream 197 

Orange  Fool 197 

Orange  Charlotte 198 

Orange  Float— 198 

Buttercup  Jelly 198 

Orange  Jelly  en  Surprise.- 198 

Orange  Blanc  Mange 198 

Honeycomb  Pudding. 199 

Hamburg  Sponge  with  Whipped 

Cream.__ 199 

Lemon  Whip 199 

Lemon  Sponge 199 

Banana  Cream  I..._ 199 


Page 

Banana    Cream    and    Rhubarb 

Jelly  Mold 200 

Banana  Cream  II._ 200 

Banana  Cream  Cake 200 

Grape  Pudding 200 

Red  Pudding. 200 

Rhubarb    Jelly    with    Whipped 

Cream 201 

Chocolate     Bromangelon     with 

Rice 201 

Neapolitan  Cream 201 

Cherry  Hill  Frutti 201 

Fruit  Salad 202 

Mint  Jelly 202 

Cranberry  Foam 202 

Russian  Fruit  Jelly 202 

Gelatine  Fruit  Pudding 202 

Fruit  Souffle 202 

Fruit  Cones 203 

Tropical  Snow 203 

Fruit  Pudding 203 

Ivory  Jelly  with  Cherries 203 

Grape  Fruit  Jelly  en  Surprise 204 

Prune  Whip 204 

Yellow  Prune 204 

Puzzle.  Pudding 204 

Prune  Jelly 205 

Prune  Toasts 205 

Date  Pudding. 205 

Date  Mold....- 205 

Compote  of  Figs 205 

Fig  Blanc  Mange 206 

Fig  Cups 206 

Charlotte  Russe 206 

Parisian  Charlotte  Russe 206 

Rice  Imperatrice 207 

Glorified  Rice 207 

Jerusalem  Pudding 207 

Rice  Mold 208 

Rice  Charlotte 208 

Kiss  Torte  with  Strawberries 208 

Krumnier..__ 208 

Nut  Pudding 208 

Marron  Gelatine  Pudding. 209 

Nesselrode  Pudding 209 

Velvet  Cream 209 

Chestnut  Cream 209 

A  Delicious  Dessert 209 

Whipped  Cream  Dessert 210 


TABLE    OF   CONTENTS. 


XXlll 


Pag* 

Macaroon  Pudding. 210 

Macaroon  Cream 210 

Marshmallow  Cream..  210 

Velvet  Cream  Mold 210 

Nut  Cream 211 

Rum  Bavarian  Cream. 211 

Spanish  Cream 211 

Angel  Pudding „ 211 

Angel  Baskets.— 211 

Sponge  Cake  Pie. 212 

Surprise  Pie 212 

Snow  Pudding 212 

Meringue  Cases._ 212 

Burnt  Almond  Omelet 212 

Graham  Fruit  Pudding 213 

Chocolate  Pudding  with  Marsh- 
mallows 213 

Chocolate  Souffl6 213 

Chocolate  Cream  Pudding 213 

Chocolate  Blanc  Mange 214 

Chocolate  Surprise 214 

Blanc  Mange 214 

Cornstarch  Pudding.„ 214 

Boiled  Custard..  214 


Page 
Gainsboro  Pudding.  ..  214 

Caramel  Custard .  215 

Caramel  Pudding ..  215 

Maple  Pudding ...  215 

Pineapple  Tapioca  I.  .215 

Pineapple  Tapioca  II 216 

Tapioca  Pudding 216 

Date  Tapioca      216 

Lemon  Tapioca 216 

Tapioca  Tutti  Frutti 216 

Banana  Tapioca 216 

Chocolate  Tapioca  Blanc  Mange  217 

Tapioca  Cream 217 

Apple  Tapioca  Pudding 217 

Creamed  Apple  Tapioca 217 

Minute  American  Cream._ 217 

Minute  Charlotte  Russe 218 

Minute  Chocolate  Walnut  Jelly..  218 

Minute  Neapolitan  Jelly 218 

Wine  Jelly  I 218 

Wine  Jelly  II 218 

Lemon  Jelly 219 

Coffee  Jelly 219 


CHAPTER  XVI. 

Frozen  Desserts  of  all  Kinds 

Directions  for  Freezing 223 


223 


Parfait. 


223 


Maple  Parfait 

Vanilla  Parfait 

Pineapple  Parfait- 


223      Caf6  Parfait 224 

223      Roman  Punch...__ 224 

223   Hokey  Pokey 224 


Ice  Cream.- 224 


Coffee  Ice  Cream 224 

Fruit  Ice  Cream 224 

Tutti  Fruitti  Ice  Cream 224 

Glac6 224 

Vanilla  Ice  Cream 224 

Hot  Chocolate  Sauce. 225 

Peach  CreanL__ 225 

Italian  Cream 225 

Frozen  Strawberries. 226 

Banana  Ice  Cream. 226 

Chocolate  Ice  Cream 225 


Caramel  Ice  Cream 225 

Ginger  Ice  Cream._ 226 

Maple  Ice  Cream  L 226 

Maple  Ice  Cream  XL „ 226 

Maple  Cream._ !..  226 

Prune  Ice  Cream 226 

Rose  Punch 226 

Frozen  Macaroon  Pudding 226 

Frozen  Rice  Pudding.. 227 

Frozen  Egg  Nog  ,_ 227 

Nesselrode  Pudding. 227 


XXIV 


TABLE    OF   C0NTP:.VTS. 


Ices. 


Page 

Peach  Water  Ice 227 

Rule  of  "Three"  Ice 227 

Coffee  Ice...„_ 227 

Raspberry  Ice 228 

Lemon  Ice.- 228 

Strawberry  Ice 228 

White  Grape  Juice  Ice 228 

CrSme  de  Menthe  Ice. 228 

Strawberry  Mousse 228 


.  227 

Page 

Maple  Mousse 228 

Pineapple  Sherbet 229 

Orange  Sherbet 229 

Raspberry  and  Currant  Sherbet..  229 

Lemon  Sherbet.- 229 

Milk  Sherbet 229 

Granis  au  Chocolate 229 

Junket  Ice  Cream  with  Straw- 
berries   229 


CHAPTER  XVII. 
Cakes,  Cake  Fillings  and  Frostings.     Gingerbread 231 


General  Directions  for  Cake  Mak- 
ing   231 

Aunt  Maria's  Ginger  Cake 232 

Gingerbread  1 232 


Gingerbread  II 232 

Gingerbread  III 232 

Ginger  Creams 232 


Loaf  Cakes.— 


233 


One  Egg  Spice  Cake 233 

Spanish  Bun 233 

Coffee  Cake 233 

Two- Layer  Fruit  Cake 233 

Apple  Sauce  Cake 234 

Potato  Cake 234 

Brown  Cake 234 

French  Fruit  Cake. 234 

Fruit  Cake. 234 

Scripture  Cake 234 

Devil's  Food 235 

Chocolate  Loaf  Cake 235 

White  Pound  Cake, 235 

Yellow  Pound  Cake 235 

Citron  Pound  Cake 235 

Sponge  Cake  I 236 

Sponge  Cake  IL * 236 

Sponge  Cake  IIL— 236 

Roll  Jelly  Cake.- 236 

Layer  Cakes 


Scioto  Sponge  Cake 236 

German  Kuchen. 237 

Sunshine  Cake 237 

Angel  Food  1 237 

Angel  Food  IL 237 

Angel  Fruit  or  Nut  Cake 237 

White  Cake. 238 

Feathery  White  Cake 238 

Hickory, Nut  Loaf  Cake 238 

Burnt  Sugar  Cake 238 

Sour  Cream  Cake 238 

Grandmother's  Yeast  Cake..._ 238 

Marble  Cake 239 

Blackberry  Jam  Cake 239 

Cheap  Loaf  Cake 239 

Blueberry  Cake.— 239 

Dutch  Apple  Cake 239 

Peach  Tea  Cake 240 


240 


Chocolate  Cake— Eggless 240 

Chocolate  Cake 240 

Chocolate  Cream  Cake  1 240 

Chocolate  Cream  Cake  II 240 

Orange  Cake 241 

Marshmallow  Cake.._ 241 


Toasted  Marshmallow  Cake 241 

French  Cocoanut  Cake 241 

Aristocratic  Cake 242 

Harlequin  Cake 242 

Dolly  Varden  Cake 242 

Plain  Layer  Caka 243 


TABLE    OF   CONTENTS. 


XXV 


Fillings 243 


Pas* 

Mocha  Filling  L 243 

Mocha  Filling  IL_^ 243 

Apple  Filling.__ „ 243 

Raisin  Filling 243 

Cocoa  Filling.__ 243 


Page 

Ice  Cream  Filling. 243 

Sour  Cream  Filling. 244 

Chocolate  Filling  1 244 

Chocolate  Filling  II 244 


Frostinos 244 


Plain  Frosting._.._ 244 

Boiled  Frosting _ 244 

Caramel  Frosting 244 


Fruit  Frosting. 244 

Divinity  Fudge  Frosting— 245 

Chocolate  Nut  Frosting.___ 245 


CHAPTER  XVIII. 

Small  Cakes,  Cookies,  Doughnuts 246 

Small  Cakes 246 


Cream  Puffs 246 

Patty  Pan  Cakes 246 

Sour  Cream  Patties 246 

Roxbury  Cakes. 246 

Small  Chocolate  Cakes 247 


Little  Gold  Cakes „ 247 

Cocoa  Macaroons  .„ 247 

Flower  Cakes 247 

Cinnamon  Coffee  Cakes ..  248 

Sponge  Cake  Patties 248 


Cookies 248 


Fruit  Cookies 248 

Sugar  Cookies  1 248 

Sugar  Cookies  II 248 

Caraway  Cookies 248 

Honey  Drop  Cookies 249 

Oatmeal  Cookies  I „ 249 

Oatmeal  Cookies  II 249 

Aunt  Lucy's  Sugar  Cookies 249 

Graham  Cookies 249 

Ginger  Snaps. 249 


Fruit  Slices 250 

Molasses  Cookies 250 

Peanut  Cookies.__ 250 

Rocks._ 250 

Hermits 250 

Orange  Wafers 250 

Peanut  or  Almond  Cookies. 251 

Chocolate  Cookies 251 

Jam  Cookies _ 251 


Doughnuts 251 


Doughnuts  1 251 

Doughnuts  II 251 

Doughnuts  III 251 

Doughnuts  IV..._ 252 

Raised  Doughnuts 252 


Prune  Doughnuts.__ 252 

Fried  Cakes._ 252 

Fried  Wonders 252 

Crullers 252 


XXVI 


TABLE    OF    CONTENTS. 


CHAPTER  XIX. 
Fruits  and  how  to  Serve  Them 255 


Page 

Grapes 255 

Cantaloupe 256 

Musk  Melon  Surprise.., 256 

Musk  Melon  Baskets 256 

Compote  of  Oranges 256 

Compote  of  Pears 256 

Watermelon 257 

Watermelon  Hearts 257 

Rose  Pineapple 257 

Strawberries 257 

Strawberry  Cocktail 257 

Strawberry  Tarts 258 

Grape  Fruit 258 

Cherries 258 


Pace 

Cherry  Salad 258 

Peach  Snow  Balls 258 

Ambrosia 259 

A  Favorite  Dessert ..—  259 

Heavenly  Hash 259 

Fruit  Salpicon..._ 259 

Salpicon    of    Strawberries    and 

Pineapple 260 

Tutti-FruttL 260 

Tutti-Frutti  of  Candied  Fruits....  260 

Cranberry  Sauce 260 

Apple  Sauce 261 

Devonshire  Cream 261 


CHAPTER  XX. 
Candy  and  Confections. 


262 


Boiled  Sugar  for  Confections 262 

White  Fondant 263 

Coffee  Fondant 263 

Maple  Fondant 263 

Bon  Bons.„ 263 

Chocolate  Creams 264 

Dipped  Walnuts.^ 264 

Cream  Nut  Bars 264 

Mints 264 

Chocolate  Fudge. 265 

Delicious  Fudge 265 

Divinity  Fudge 265 

Turkish  Divinity  Fudge 265 

Caramel  Fudge. 266 

Coffee  Fudge._ 266 

Cocoa  Fudge 266 

Cocoanut  Fudge. 266 

Maple  Sugar  Fudge 267 

Chocolate  Caramels  I. 267 

Chocolate  Caramels  II..J 267 

Vanilla  Caramels 267 

Chocolate  Candy... 267 

Maple  Penuche 268 

Southern  Pralines _ 268 

Pralines  I _ 268 

Pralines  IT 268 

Maple  Cream  Candy 268 


Butter  Taffy 269 

Salt  W^ater  Taffy 269 

White  Taffy 269 

Marshmallows 269 

Fresh  Cocoanut  Candy 270 

Butter  Scotch  1 270 

Butter  Scotch  II 270 

Nougat  1 270 

Nougat  II 270 

Molasses  Candy 271 

Horehound  Candy 271 

Candied  Orange  Peeling 271 

Stuffed  Dates ,.  271 

Nut  Candy 272 

Peanut  Candy.__ 272 

Peanut  Brittle 272 

Cracker  Jack._ 272 

Pop  Corn  Balls 272 

Puffed  Rice  Candy._- 272 

Crystallized  Fruits 272 

Maple  and  Nut  Creams. 273 

Candied  Walnuts 273 

Glace  Nuts 273 

Salted  Almonds  I.- 274 

Salted  Almonds  II 274 

Salted  Peanuts  or  Pecans. 274 

To  Clarify  Maple  Syrup 274 


TABLE    OF    CONTENTS. 


XXVU 


CHAPTER  XXI. 

Drinks  and  Beverages 275 

Wines 275 


Page 

Rules  for  Service 275 

To  Mull  Wine 276 

Port  Wine 276 

Currant  Wine 276 

Blackberry  Wine 276 

Elderberry  Wine 276 

Red  or  White  Currant  Wine  276 

Elderberry  Wine  II 277 

Currant  Wine  II  277 


Page 

Cherrj'  Wine 277 

Apple  Wine 278 

Ginger  Wine 278 

Lemon  Wine. 278 

Dandelion  Wine 278 

Grape  Wine... 279 

Unfermented  Wine 279 

Unfermented  Grape  Juice..— 279 


Cordials. 


Mint  Cordial 280 

Blackberry  Cordial 280 


Quince  Cordial . 


280 

280 


Ciders 281 


Pear  Cider. 281 

Orange  Cider 281 

Grape  Cider...- 281 


Apple  Cider 281 

Champagne  Cider._ 281 

How  to  Keep  Cider  Sweet 281 


Beer.. 


281 


Cottage  Beer._ 281 

Ginger  Beer 282 


Hop  Beer 282 

Jamaica  Ginger  Beer ^282 


Punch 


282 


Roman  Punch 282 

Claret  Punch.__ 283 

Old  Bachelor's  Punch 283 

Temperance  Punch..„ 283 

Ginger  Punch 283 


Unfermented  Grape  Punch 283 

Punch  h  la  Naples 284 

Castalia  Punch 284 

Fruit  Punch 284 


Lemonades 284 


For  Picnics  or  Private  Parties 284 

Seltzer  Lemonade _ 284 

Fruit  Lemonade 285 

Pineapple  Lemonade 285 


Ginger  Lemonade 286 

Irish  Moss  Lemonade 285 

Delicious  Milk  Lemonade 285 

Portable  Lemonade 285 


Summer  Drinks  and  Syrups  made  from  Small  Fruits. 


286 


Fruit  Sherbet 286 

Strawberry  Sherbet 286 

Pineapple  Ade 286 


Raspberry  Vinegar.—  286 

Raspberry  Royal 286 

Raspberry  Cup 287 


XXVlll 


TABLE    OF    CONTENTS. 


Page 

Blackberry  Shrub _ 287 

Cherry  Nectar..._ 287 

Fruit  Shrub 287 


Page 

Flavoring  Syrups 287 

Soda   Syrup,   with   or   Without 
Fountains 288 


Miscellaneous  Drinks 288 


Summer  Zephyr 288 

Sassafras  Mead 288 

Mint  Julep..._ 289 

Mint  Sangaree 289 

Sangaree 289 


Syllabub 289 

Egg  Nog  1 289 

Egg  Nog  II 290 

Buttermilk 290 


CHAPTER  XXII. 


Chafing  Dish  Recipes. 


293 


The  Story  of  the  Chafing  Dish....  293 

Chicken  Terrapin 293 

Lobster  Newberg 294 

Creamed  Shrimps._ 294 

Welsh  Rarebit  1 294 

Welsh  Rarebit  II 294 

A  Digestible  Cheese  Dish 294 

Sardine  Canape 295 

French  Eggs  in  Double  Cream....  295 


Scrambled    Egg    with    Tomato 

Sauce 295 

Lalapaloozer 295 

Venetian  Egg 295 

English  Monkey 296 

Pigs  in  Blankets 296 

Poor  Knights 296 

Chocolate  Canap6. 296 


CHAPTER  XXIII. 

Jellies,  Canning,  Preserves,  Pickles 297 

Jellies 297 


Jelly  Making. 297      Raspberry. 

Crabapple 297 

Quince 297 

Japan  Quince 297 

Lady  Blush  Apple 297 

Black  Currant 297 

Grape. 298 


298 

Currant 298 

Strawberry 298 

Plum 298 

Raspberry  and  C\irrant._ 298 

Strawberry 298 

Marbled 298 


Blackberry 298      Cranberry. 


298 


Canning 299 


Rules 299 

Small  Fruits 299 

Large  Fruits 299 

Another  Method 299 

Strawberries,  Without  Cooking..  299 
Strawberries,  Raspberries,  Cher- 
ries    300 

Small  Fruits,  Canned  Cold 300 


Peaches 300 

Vegetables 300 

Asparagus 300 

Beets 300 

Corn 300 

Peas 300 

String  Beans 300 

Tomatoes 300 


TABLE    OP   CONTENTS. 


XXIX 


PRESERVEa. 


Page 

Preserved  Fruit 301 

Conserves  or  Candied  Fruit 301 

Strawberry 301 

Sun-Preserved  Strawberries 301 

Gooseberry  Conserve  1 301 

Gooseberry  Conserve  II 302 

Currant  Conserve 302 

Cherry  Jam. 302 

Cherries 302 

Black  Raspberry  and  Rhubarb 

Jam 302 

Pieplant  and  Pineapple  Marma- 

lada 302 

Pineapple  and  Apricot  Jam 303 

Fruit  and  Nut  Conserve 303 

Orange  and  Pineapple  Conserve  303 


301 

Page 

Orange  Jam. 303 

Orange  Marmalade  1 303 

Orange  Marmalade  II 304 

Grape  Fruit  Marmalade 304 

Peach  Conserve 304 

Spiced     Currants,     Cherries    or 

Gooseberries 304 

Spiced  Currants  II 304 

Spiced  Peaches 305 

Apple  Ginger 305 

Fig  Jam 305 

Tomato  Preserves 305 

Spanish  Preserves 305 

Quince  Preserves 306 

Green  Tomato  Mince  Meat 306 


Pickles. 


306 


Sweet  Cucumber  Pickles 306 

Cucumbers  in  Vinegar 306 

Mother's  Cucumber  Pickles 307 

Sour  Cucumber  Pickles 307 

Mixed  Pickles 307 

Mustard  Pickles  I 307 

Mustard  Pickles  II..._ 308 

Oil  Pickles.- 308 

French  Cucumber  Pickles.- 308 

Green  Tomato  Pickles.- 309 

Pickled  Beets 309 

Pickled  Red  Cabbage 309 

Watermelon  Pickles 309 

Sweet     Pickles — Apples,     Pears 

or  Peaches.- 309 

Pear  or  Peach  Pickles 310 

Stuffed  Peppers 310 

Peppers  for  Winter  Use 310 

Chow  Chow 310 


Piccalilli 311 

Tomato  Relish 311 

Celery  Relish. 311 

Beet  Relish 311 

Tomato  Sauce 312 

Cold  Chili  Sauce 312 

Cold  Catsup 312 

Spanish  Pickle 312 

Fig  Pickles 312 

Columbia  Chutney. 313 

Shirley  Sauce 313 

Chili  Sauce  I 313 

Chili  Sauce  II 313 

Tomato  Catsup.-_ 313 

Olive  Cherries 314 

Lemon  Extract. 314 

Vanilla  Extract 314 

Garlic  Vinegar 314 


CHAPTER  XXIV. 
Fireless  Cookery 317 


Instructions  for  Using.- •. 317 

Time  Table  for  Cooking 318 

Two  Receptacle  Cooker. 319 

One  Receptacle  Cooker. 319 

Triple  Receptacle  Cooker 319 


Cereals 320 

Vegetables .  320 

Baked  Beans ....  320 

Soups ..  320 

Boiled  Fish 320 


XXX 


TABLE    OF    CONTENTS. 


Page 

Boiled  Meats- 321 

Lamb  Stew 321 

Corned  Beef 321 

Roast  Meats 321 

For  the  Cooker  Containing  sep- 
arate and  distinct  Receptacles    321 


Page 

Cereals 321 

Macaroni  with  Cheese 321 

Soups 321 

Stews 322 

Roasts 322 

The  Triple  Kettle  Cooker 322 


CHAPTER  XXV. 


Cookery  for  Invalids.     Recipes  for  Baby 323 

Invalid  Dishes 324 


Albuminized 323 

Albuminized  Orange  Juice.. 323 

Albuminized  Sherry 323 

Albuminized  Grape  Juice 323 

Beef  Juice 324 

Beef  Extract ! 324 

Beef  Scraped 324 

Beef  Tea   (Quickly  Made) 324 

Beef  Tea  II 324 

Broth,  Mutton 325 

Broth,  Beef 325 

Broth,  Veal 325 

Broth,  Chicken  1 325 

Broth,  Chicken  II 325 

Broth,  Oyster 326 

Chicken  Broth  Jelly.- 326 

Chicken  Feet 326 

Chicken  Panada 326 

Chicken  Toast 326 

Caudle 327 

Cocoanut  Milk  or  Cream-_ 327 

Eggs   (for  Invalids ) 327 

Egg-Nog 327 


Egg  Gruel 328 

Egg  Lemonade 327 

Egg  Nests 328 

Egg  and  Rum  (Milk  Punch ) 328 

Gruel,  Egg..._ 328 

Gruel,  Flour 328 

Gruel,  Barley 328 

Gruel,  Barley  with  Broth 328 

Gruel,  Arrowroot 329 

Gruel,  Indian  Meal.— 329 

Gruel,  Rice 329 

Gruel,  Oatmeal  I 329 

Gruel,  Oatmeal  II 329 

Dried  or  Boiled  Flour  Gruel 329 

Jelly,  Barley 329 

Jelly,  Rice 330 

Jelly,  Tapioca 330 

Cracker  Panada 330 

Tea,  Flaxseed 330 

Tea,  Flaxseed' and  Licorice 330 

Toast  Water 331 

Tea,  Hop 331 


Recipes  for  the  Baby. 


331 


Baby  Food 331 

Mrs.  Rorer's  Recipe  for  Prepar- 
ing Infant  Food 332 

Whey 332 

Cream  and  Whey  Mixture 333 

Bariey  Water 333 


Albumen  Water 333 

Beef  Juice 333 

Sterilized  Milk 333 

How  to  Prepare  Plain  Junket 333 

Junket  for  Children 334 


TABLE   OF   CONTENTS. 


XXXI 


CHAPTER  XXVI. 
Household  Hints._ 337 


Pag* 

Household  Hints 337 

Cooking  Hints_ 337 

Washing  and  Ironing. 337 

Stains — To  Remove  Stains  from 
White  Cloth 338 


Page 
Vermin.__ 338 


Remedies. 


339 


Miscellaneous 339 


CHAPTER  XXVII. 

The  Hot  Beds  and  Cold  Frames  of  a  Kitchen  Garden 341 

The  Kitchen  Garden 343 


CHAPTER  XXVIII. 
Table  Etiquette  and  Menus 347 


Setting  the  Table 347 

Serving 350 

The  Formal  Dinner 351 

The  Informal  Dinner._ 355 

Luncheon 357 

Breakfast  Parties 360 

Gentlemen's  Suppers. 362 

Receptions,  Teas 364 

Menus  for  Card  Parties. 365 

Menus  for  Formal  Dinners 353 

Menus  for  Informal  Dinners 356 

Menus  for  Luncheons 358 

Menus  for  Breakfasts.' 361 

Menus    for     Gentlemen's     Fish 
Suppers 362 


Menus    for    Gentlemen's    Game 

Dinners 363 

Menus  for  Card  Parties 365 

Menus   for    Wedding   and    Ball 

Suppers 365 

Menus  for  Chafing  Dish  Suppers  366 
Menus     for     Fireless      Cooker 

Dinner  366 

Menu  for  Thanksgiving  Dinner..  367 

Menu  for  Christmas  Dinner 368 

Menu  for  Picnic  Supper 368 

Menu  for  Hallowe'en  Supper.„ 368 

Menu  for  German  Luncheon 369 

Menu  for  Children's  Party 369 


XXXU  TABLE    OP    CONTENTS. 

"With  weights  and  measures  just  and  true, 

Oven  of  even  heat; 
Well  buttered  tins  and  quiet  nerves, 

Success  will  be  complete." 

TABLE  OF  WEIGHTS  AND  MEASURES. 

3  cups  wheat  flour  make 1  pound. 

t3^  cups  corn-meal  make 1  pound. 

1      large  coffee-cup  granulated  sugar  makes J^  pound. 

1      large  coffee-cup  dry  brown  sugar  makes Y^  pound. 

\}/2  cups  firm  butter  pressed  down  make 1  pound. 

1      cup  raisins  makes \ 3^  pound. 

10  eggs  make. 1  pound. 

1  white  of  egg  makes 1  ounce. 

1  yolk  of  egg  makes 1  ounce. 

16  ounces  make 1  pound. 

4  teaspoons  make 1  tablespoon. 

4  tablespoons  make 3^  gill. 

8  tablespoons  make 1  gill. 

2  gills  make.— ■. 3^  pint. 

2  pints  make 1  quart. 

4  quarts  make 1  gallon. 

8  quarts  make 1  peck. 

TABLE  OF  MEASURES  FOR  SERVING. 

^  pound  coffee  makes  1  gallon  or  25  cups. 
1  pound  coffee  serves  33  people. 
1  gallon  ice  cream  in  bulk  serves  30  people. 
1  2-quart  brick  ice  cream  makes  16  slices. 
1  gallon  water  ice  serves  40  people. 

1  3-pound  chicken  makes  2  quarts  salad. 

2  quarts  salad  serves  12  or  14  people. 
1  regular  size  cake  makes  20  squares. 

1  medium  size  loaf  of  bread  makes  10  large  or  20  three-cornered 

sandwiches. 

2  quarts  soup  serves  6  or  8  people. 

1  quart  oysters,  creamed,  fills  12  large  patties. 
1  large  chicken  makes  20  croquettes. 

In  catering  for  a  large  company  provide  for  two-thirds  of  the  num- 
ber invited. 


Ladies'  Outer  Garment 
5hop  of  Quality 

YLT  RE.A50NABLLNE.S5    OF    PRICL 


T  is  our  endeavor  to  conduct  the  best  store  of  its 
kind  in  Rockford.  We  are  constantly  improv- 
ing the  store  service  to  the  comfort  and  con- 
venience of  our  patrons. 

It  is  our  aim  to  have  the  most  courteous  and 
proficient  salesladies  obtainable,  as  well  as  the 
best  fitters  and  alteration  department.  A  customer  must  be  ab- 
solutely satisfied  and  pleased  with  the  fit  and  alterations  before 
we  consider  any  transaction  closed. 

If  it  were  possible  we  are  even  more  zealous  in  maintaining 
our  supremacy  as  leaders  in  styles  and  quality  at  every  given 
price — no  other  store  can  offer  better  styles  or  greater  values. 
We  close  out  every  season  the  goods  bought  for  that  particular 
season's  business,  consequently  we  never  have  any  but  the  most 
up-to-date  styles. 

Your  trade  is  solicited  with  the  distinct  understanding  that  we 
give  you  more  in  style,  quality,  exclusiveness  and  perfect  satisfac- 
tion than  you  can  get  elsewhere,     lint  this  a  fair  proposition? 


Suits, 
Coats 
Skirts, 


'OtnrlTTERS  Tb  WOME/i 


'L9tm. 


ROCKFORD.     ILL 


Dresses, 
Waists, 
Furs. 


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BREAD. 


CHAPTER  I. 

BREAD. 

It  is  truly  said,  bread  is  the  staff  of  life.  There  is  hardly  any 
food  which  is  so  universally  used,  and  since  history  first  began  it 
has,  in  some  form  or  other,  made  one  of  the  staples  of  diet  among 
the  peoples  of  the  earth.  While  it  is  a  far  stretch  from  the  leavened 
bread  of  the  ancient  Egyptians  and  Greeks,  or  the  crude  corn  bread 
of  the  Kafirs  and  American  Indians,  to  the  fancy  products  of  the 
mammoth  modern  bakeries,  the  fact  remains,  that  to-day  bread 
still  yields  the  greatest  amount  of  nourishment  for  the  least  labor 
and  cost,  of  any  of  the  purely  vegetable  foods.  The  reason  for  the 
importance  of  bread  is  very  simple.  Ever  since  the  far  off  days 
when  the  ancients  first  found  the  wild  cereals,  and  our  fore-fathers 
began  to  cultivate  them,  men  have  known  that  food  prepared  from 
them  would  support  life  and  strength  better  than  any  other  food. 
And  although  in  our  own  land  the  ease  with  which  we  can  get  other 
food  makes  bread  seem  less  important,  it  is  as  true  to-day  for  the 
host  to  say,  in  asking  the  guest  to  partake  of  his  fare,  as  it  was  for 
Him  two  thousand  years  ago,  when  He  said,  "Let  me  set  a  morsel 
of  bread  before  thee;  and  eat,  that  thou  mayst  have  strength, 
when  thou  goest  thy  way." 

Hop  Yeast. 
Put  1  cup  hops  in  3  quarts  cold  water.  Boil  15  minutes,  strain, 
set  back  on  stove  and  add  5  large  potatoes,  peeled  and  grated,  3^ 
cup  salt,  same  of  sugar.  Stir  well,  let  boil  up,. take  off,  cool  and  add 
a  cup  of  yeast.  Beat  thoroughly  and  set  by  the  stove  until  it  is 
Ught.  If  preferred,  the  potatoes  may  be  boiled  in  the  hop  water, 
and  then  mashed,  adding  salt,  sugar,  and  yeast  as  above. 

Potato  Yeast. 
Take  3  large  potatoes,  peel  and  cut  up.  Pour  on  1  quart  boil- 
ing water  and  cook  )^  hour.  Add  }/^  cup  sugar  and  same  of  salt, 
shortly  before  it  is  done.  When  sufl5ciently  cool,  put  in  any  good 
yeast  to  raise  it,  and  stir  well  together.  The  next  day  it  will  be  as 
light  as  foam.  A  teacup  of  this  yeast  will  be  enough  to  raise  4  or  5 
loaves  of  bread. 


4  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Bread  in  a  Mixer. 
Set  sponge  with  1  compressed  yeast  cake  in  1  teacup  warm 
water,  with  flour  enough  to  make  a  thin  batter.  Let  rise  till  light 
then  add  1  quart  warm  milk,  which  has  been  scalded  and  cooled; 
%  teacup  melted  lard,  1  even  tablespoon  salt,  and  1  heaping  table- 
spoon sugar,  and  3  quarts  flour.  Stir  in  the  mixer  10  minutes,  then 
set  to  rise  again.  When  light  stir  5  minutes  longer,  then  turn  out 
on  the  board  and  mold  into  loaves,  using  as  little  flour  as  possible. 
Raise  again  about  ^  hour  and  bake  ^  to  1  hour.  Set  the  sponge 
about  7  o'clock  in  the  morning  and  the  bread  will  be  out  of  the 
oven  by  12:30,  or  1  o'clock  the  same  day. 

— Mrs.  George  Needham. 

Whole  Wheat  Bread. 
Cook  1  medium  size  potato,  mash  well  and  add  suflBcient  warm 
water  to  make  1  quart,  salt,  1  dry  yeast  cake  dissolved  in  a  little 
warm  water,  1  large  spoonful  lard.  Make  a  soft  batter  with  white 
flour.  Let  stand  over  night.  In  the  morning  add  3^  cup  molasses, 
}/2  teaspoon  soda  (scant),  knead  with  whole  wheat  flour.  Let  it 
rise  twice  its  bulk,  mold  into  loaves  and  let  rise  again.  Bake  % 
to  1  hour.  — Susan  Whittlesey. 

Sour  Milk  Bread. 
After  dinner. take  1  pint  of  buttermilk  or  nice  sour  milk  and 
scald  until  it  boils,  stirring  all  the  time  to  prevent  curd  forming. 
Then  stir  in  flour  enough  to  make  batter,  let  cool  until  luke  warm, 
add  1  yeast  cake  which  has  been  soaked  in  3^  cup  cold  water,  beat 
well  together  and  set  in  warm  place  until  bed  time,  then  set  sponge 
with  1  quart  warm  water,  2  teaspoons  sugar,  1  tablespoon  lard,  and 
lastly  add  yeast,  cover  and  set  in  warm  place.  Add  salt  and  knead 
well  in  the  morning  when  it  has  raised;  make  into  loaves,  and  grease 
each  loaf  with  lard,  which  insures  a  tender,  brown  crust,  and  bake 
1  hour  in  a  moderate  oven. 

Salt-Rising  Bread. 
Stir  1  heaping  teaspoon  cornmeal  in  3^  cup  scalding  fresh  milk 
at  night.  Put  in  bowl  and  set  in  a  warm  place.  In  the  morning 
take  1  pint  warm  water,  not  scalding,  a  pinch  of  salt,  and  make  a 
batter  with  flour,  so  it  will  drop  off  a  knife.  Stir  in  the  mixture 
that  has  stood  over  night,  beat  it  well,  set  it  in  a  kettle  of  warm 
water,  and  keep  at  an  even  temperature.  It  will  be  Hght  in  about  2 
hours.  Then  add  13^  pints  warm  water,  1  teaspoon  salt  and  flour 
to  work  into  loaves.  Knead  until  smooth,  put  into  bread  pans,  set 
in  warm  place  to  rise,  then  bake. 


BREAD.  5 

Fruit  Bread. 
Take  1  quart  of  sponge  and  add  1  cup  raisins;  1  cup  currants; 
^  cup  sugar  (scant);  1  teaspoon  cinnamon;  ]/2  teaspoon  cloves; 
a  little  grated  nutmeg;  butter  size  of  an  egg;  flour  to  make  stiff,  and 
proceed  as  with  bread,  raising  twice. 

— Susan  Whittlesey. 

Nut  Bread. 
Two  eggs;  3^  cup  molasses;  1  cup  sour  milk;  3^  cup  sweet  milk; 
2  small  tablespoons  sugar;  1  teaspoon  salt;  2  level  teaspoons  baking 
powder;  1  small  teaspoon  soda;  ^  cup  chopped  nuts;  2  cups  graham 
flour;  13^  cups  white  flour.    Bake  45  minutes. 

— Mrs.  L.  W.  Miller,  Beloit. 

Nut  Graham  Bread. 
Two  cups  sour  milk;  1  teaspoon  soda;  %  cup  molasses;  2  cups 
graham;  1  cup  flour;  ^  cup  pecans;  pinch  of  salt.    Bake  one  hour. 

— Miss  Lander. 

Graham  Bread. 
One-half  cup  sugar;  butter  size  of  an  egg;  1  egg;  1  cup  sweet 
milk;  1  cup  sour  milk;  1  teaspoon  soda  stirred  in  sour  milk;  1  tea- 
spoon salt;  about  2}^  cups  graham  flour.    Bake  in  a  moderate  oven 
45  minutes. 

— Mrs.  Landerdale,  (Wis.) 

Graham  Bread. 

One  cup  white  flour;  2  cups  graham  flour;  3  teaspoons  baking 
powder;  1  teaspoon  salt;  2  cups  milk. 
Add  raisins  if  preferred. 
Makes  one  loaf. 

— Mrs.  J.  L.  Keep. 

Nut  Bread. 
Four  cups  flour;  2  cups  milk;  1  tablespoon  sugar;  1  teaspoon 
salt;  4  small  teaspoons  baking  powder;  let  stand  20  minutes,  then 
add  1  cup  chopped  nut  meats.     Bake  %  of  an  hour. 

Oatmeal  Bread. 
Three  cups  oatmeal;  4  cups  boiling  water  poured  over  oatmeal. 
When  cool  add  ^  yeast  cake,  1  large  tablespoon  salt,  3^  cup  molasses, 
3^  teaspoon  soda  (scant.)     Mix  with  white  flour  and  raise.    Knead 
into  loaves,  raise  again,  and  bake  about  one  hour. 

— Mrs.  F.  M.  Needham. 


b  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Graham  Bread  With  Dates  and  Nuts. 
Two  eggs;  1  salt  spoon  salt;  3^  pound  dates;  1  cup  sugar;  2  cups 
milk;  4  rounding  teaspoons  baking  powder;  4  cups  unsifted  graham 
flour;  1  cup  chopped  walnuts.  Beat  eggs,  add  salt,  sugar  and  milk, 
mix  baking  powder  with  flour  and  save  a  little  flour  to  mix  with 
nuts.  Let  stand  20  minutes  and  bake  from  45  to  50  minutes  in  a 
moderate  oven. 

— Mrs.  Carson. 

Scotch  Short  Bread. 
Cream  1  pound  butter  and  gradually  work  in  2  pounds  flour. 
Add  }/i  pound  granulated  sugar,  2  ounces  blanched  almonds,  ]/2 
ounce  caraway  seeds.  Work  until  perfectly  smooth,  and  roll  out 
in  large  squares  about  1  inch  thick.  Prick  the  top  and  cover  with 
strips  of  candied  orange  or  lemon  peel.  Bake  in  moderate  oven, 
about  half  an  hour. 

English  Saffron  Bread. 
Take  1  tablespoon  saffron  leaves,  pour  over  them  1  cup  hot 
water  and  let  steep  a  few  minutes.  When  cool  add  2  cups  bread 
sponge,  }/2  cup  raisins,  }/2  cup  currants,  3^  ounce  citron,  J^  cup 
sugar  and  1  tablespoon  butter.  Flour  to  make  stiff  and  continue 
as  with  bread,  raising  twice. 

Brown  Bread. 
One  and  one-half  cups,  graham  flour;  1^^  cups  wheat  flour;  V/^ 
cups  sour  milk;  %  cup  molasses;  1  teaspoon  soda  in  a  little  water; 
1  teaspoon  salt;  1  cup  raisins.     Bake  in  slow  oven  \y^  hours. 

— Mrs.  J,  V.  Riley. 

Boston  Brown  Bread  I. 

Three  cups  corn  meal;  \}/2  cups  molasses;  2  cups  flour;  1  quart 
sweet  milk;  1  teaspoon  salt;  2  teaspoons  cream  of  tartar;  1  teaspoon 
soda.  Steam  4  hours.  The  water  must  be  boiling  hot  when  dish 
is  put  in,  and  must  not  be  allowed  to  stop  boihng  during  that  time. 

Boston  Brown  Bread  II. 
Two  cups  wheat  flour;  2  cups  corn  meal;  1  cup  sweet  milk;  1 
cup  sour  milk;  1  cup  molasses;  1  teaspoon  salt;  1  teaspoon  soda 
dissolved  in  a  little  hot  water.  Put  in  baking  powder  tins  or  one 
round  cake  tin  and  steam  3  hours,  then  bake  half  an  hour;  1  cup  of 
raisins  may  be  added  if  desired.     Never  fails. 

— Mrs.  J.  L.  Keep. 


BREAD.  .  7 

Boston  Brown  Bread  III. 

One  pint  corn  meal;  1  pint  graham  flour;  1  pint  sweet  milk; 
}^  teacup  molasses;  1  teaspoon  salt;  1  teaspoon  soda;  2  eggs. 
Steam  3  or  4  hours. 

— Miss  Lander. 

Steamed  Brown  Bread. 

1  cup  sweet  milk;  1  cup  sour  milk;  3^  cup  molasses;  3^  cup 

raisins;  2  cups  corn  meal;  1  cup  flour;  1  teaspoon  soda.     Steam  3 

hours. 

— Mrs.  M.  B.  St.  John. 

Corn  Bread  I. 

One  and  one-half  cups  corn  meal;  3^  cup  flour;  1  teaspoon  salt; 
2  teaspoons  baking  powder;  1  tablespoon  sugar;  2  tablespoons  lard; 
2  eggs.  Wet  to  consistency  of  thin  batter  with  sweet  milk  and 
bake  in  a  moderate  oven. 

— Mrs.  W.  C.  Blinn. 

Corn  Bread  II. 

Three  tablespoons  corn  meal;  1  tablespoon  flour;  pinch  of  salt; 
add  1  cup  sweet  milk,  1  egg  and  3^  teaspoon  baking  powder.  Stir 
well,  put  in  greased  tins,  and  bake  till  done.     For  three  people. 

Sweet  Corn  Bread. 

One  and  one-half  cups  sour  milk;  134  cups  sugar;  1  teaspoon 
soda;  1  tablespoon  butter;  1  egg;  salt;  1  cup  of  corn  meal  and  enough 
white  flour  to  make  stiff. 

— Mrs.  E.  M.  Heiliger. 

\  Johnny  Cake  I. 

-O  table- 


8  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Bread  Muffins. 
One  quart  stale  bread  broken  into  bits;  1  pint  sweet  milk;  3 
eggs;  1  tablespoon  melted  butter;  1  cup  flour;  1  heaping  teaspoon 
baking  powder.  Soak  the  bread  in  the  milk  15  minutes  then  stir 
and  beat  to  a  paste  with  spoon.  Add  well  beaten  yolks  of  eggs,  but- 
ter and  flour  which  has  been  sifted  with  the  baking  powder.  Fold 
in  carefully  the  well  beaten  whites  of  the  eggs  and  bake  20  minutes 
in  a  quick  oven. 

— Mrs.  William  S.  Miller. 

Graham  Gems  I. 

One  cup  sour  cream;  2  tablespoons  sugar;  2  tablespoons  melted 
butter;  2  eggs;  1  teaspoon  soda,  dissolved  in  a  little  milk;  1  pint 
graham  flour;  3^  teaspoon  salt.  Put  eggs  in  the  cream  and  beat, 
then  add  graham  flour,  butter,  sugar  and  dissolved  soda  and  salt. 
Bake  20  minutes  in  gem  irons  in  a  hot  oven.  Have  irons  heated 
before  putting  in  mixture. 

— B.  E.  S. 

Graham  Gems  II. 

One  and  one-half  cups  sour  milk;  3^  cup  sour  cream;  level  tea- 
spoon soda;  heaping  tablespoon  sugar;  salt;  3^  cup  flour;  2  cups 
graham  flour.  Have  ready  iron  gem  pans  which  have  been  buttered 
and  heated  smoking  hot.     Bake  in  quick  oven. 

Graham  Gems  III. 
Two  cups  milk;  1  cup  white  flour;  2  cups  graham  flour;  1  tisa- 
spoon  salt;    4  tablespoons  sugar;   2  teaspoons   cream  of  tartar;  1 
scant  teaspoon  soda;  2  tablespoons  melted  butter.     V 
very  hot.  H"'^'-  t^'^oonf"!  i-^  -ooV,  division  ppH.  b?' 


BREAD.  9 

Short  Biscuit. 

One  quart  flour;  2  teaspoons  baking  powder;  1  teaspoon  salt; 
}/2  cup  shortening.  Milk  enough  to  make  a  soft  dough.  Bake  in  a 
quick  oven.  — Mrs.  George  Needham. 

Tea  Rolls. 

One  quart  flour;  1  teaspoon  sugar;  1  tablespoon  lard;  1  table- 
spoon butter;  scant  teaspoon  salt;  14,  yeast  cake  dissolved  in  a 
little  water;  mix  well  with  1  cup  sweet  milk.  Set  at  1  o'clock,  let 
rise,  work  well  at  4:30.     Let  rise  again  and  bake. 

Corn  Meal  Puffs. 
Scald  1  cup  milk,  add  to  it  1  tablespoon  of  butter,  3^  tea- 
spoon of  salt  and  stir  in  1  scant  half  cup  of  yellow  cornmeal.  Stir 
and  let  thicken  a  few  minutes,  then  cool.  Add  2  eggs  beaten  with- 
out separating.  Sift  together  3^  cup  of  flour,  2  teaspoons  of  baking 
powder  and  3  tablespoons  of  sugar  and  add  to  the  first  mixture. 
Mix  well,  turn  into  hot  greased  pans  and  bake  15  minutes  in  hot 
oven.     Makes  one  dozen  delicious  cakes,  — Mrs.  Hill. 

Feather  Muffins. 
One  cup  of  flour;  1  cup  of  milk;  2  eggs  (beaten  separately); 
butter  size  of  an  egg;  1  teaspoon  baking  powder;  3^  teaspoon  salt. 
Into  the  beaten  yolks  stir  the  milk,  flour  (which  has  been  sifted); 
baking  powder,  salt  and  the  butter  (melted);  last  the  whites  well 
beaten.     Bake  in  a  quick  oven.  — Mrs.  Wait  Talcott. 

Corn  Bread  or  Muffins. 

One-half  cup  of  butter;  y^.  cup  of  sugar;  1  cup  of  milk;  3^  cup 
of  corn  meal;  2  cups  of  wheat  flour;  3  teaspoons  of  baking  powder; 
3  eggs.  Cream  the  butter  and  sugar,  add  the  milk,  yolks  of  eggs 
w''"  ^  -^^  ,  corn  meal,  wheat  flour  with  baking  powder  sifted 
cup  '  '  •^^-  Lastly  the  stiffly  beaten  whites  of  the  eggs.  Bake  20 
minutes.  — Mrs.  W.  T.  Robertson. 

Pop  Overs. 

Two  eggs;  1  cup  milk;  1  cup  flour;  pinch  of  salt.  Beat  eggs 
until  very  light,  gradually  add  the  milk.  Pour  this  mixture  a  little 
at  a  time  over  the  flour  to  which  the  salt  has  been  added,  beating 
all  the  while.  Strain  this  batter  through  a  sieve  and  beat  again. 
Have  iron  gem  pans  buttered  and  heated  until  smoking  hot.  Fill 
about  half  full  with  the  batter  and  bake  in  quick  oven  30  minutes 
or  until  well  browned.  — Miss  Lander. 


10  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Coffee  Cake  or  Muffins. 
One  large  tablespoon  butter;  2  large  tablespoons  sugar;  1  cup 
sweet  milk;  2  eggs;  3  teaspoons  baking  powder;  2  cups  flour.    Spread 
in  pan,  sprinkle  well  with  sugar  and  cinnamon  and  bake  in  quick 
oven  about  25  minutes.    May  also  be  baked  in  muffin  tins. 

— Mrs.  Birdena  Farwell  Merritt. 

Muffins  I. 
Two  tablespoons  sugar  and  2  tablespoons  butter  creamed;  2 
eggs  and  a  little  salt,  beaten  into  the  butter  and  sugar;  1  cup  sweet 
milk;  2  cups  flour;  3  teaspoons  baking  powder. 

— Caroline  Radecke. 

Muffins  II. 
One-fourth  cup  butter;  1  tablespoon  sugar;  1  egg;  ^  cup  milk; 
l}4  cups  flour;  2^/^  teaspoons  baking  powder;  pinch  of  salt.  Cream 
butter,  add  sugar  and  yolk  well  beaten.  Sift  baking  powder  with 
flour  twice,  add  to  first  mixture,  alternating  flour  with  milk.  Add 
the  salt  to  the  white  of  the  egg,  beat  to  a  stiff  froth  and  stir  this  in 
the  last  thing.     Bake  in  buttered  tins  25  minutes. 

— Mrs.  F.  H.  Moffatt. 

Muffins  III. 

One  egg;  1  cup  sour  milk;  ]4,  teaspoon  soda;  1  teaspoon  salt; 
1  teaspoon  baking  powder;  1  tablespoon  melted  butter;  enough 
flour  to  stiffen.     This  makes  about  6  muffins. 

— Leola  Arnold. 

Blue  Berry  Muffins. 

One  pint  flour;  1  pint  blueberries;  1  teaspoon  baking  powder; 
}/2  teaspoon  salt;  1  tablespoon  sugar;  K  to  3^  cup  lard,  -^oon 
milk  enough  to  make  a  thick  batter,  and  bake  in  a  quick  oven. 

— Mrs.  S.  F.  Needham. 

Parker  House  Rolls. 

Two  quarts  of  flour.  Make  a  hole  in  the  top,  put  in  a  piece  of 
butter  size  of  an  egg,  a  little  salt  and  1  tablespoon  of  white  sugar. 
Pour  over  this  1  pint  of  milk  previously  scalded  and  cooled,  and  1 
compressed  yeast  cake.  When  the  sponge  is  light  mold  for  15  min- 
utes, let  rise  again  and  cut  into  round  cakes,  butter  on  one  side, 
turn  over  on  itself  and  bake  in  a  quick  oven. 


BREAD.  1 1 

Plain  White  Gems. 
Two  cups  flour;  2  teaspoons  baking  powder;  1  teaspoon  salt; 
2  tablespoons  sugar;  2  eggs;  1  cup  milk;  3^  cup  melted  butter. 
Baking  powder  and  salt  are  put  in  the  flour.  Beat  the  eggs,  add 
sugar,  then  stir  together.  This  makes  1  dozen  gems  and  should 
bake  12  to  15  minutes. 

Butter  Rolls. 
Two  cups  scalded  milk;  3^  cup  butter;  2  tablespoons  sugar; 
1  teaspoon  salt;  3^  cake  yeast  foam,  dissolved  in  3^  cup  warm  water. 
Add  butter,  sugar  and  salt  to  the  milk.  When  luke  warm  add  the 
yeast  and  33^  cups  flour.  Let  rise,  then  add  enough  flour  to  make 
a  soft  dough,  let  rise  again  and  roll  into  a  sheet  ^  inch  thick.  Cut 
in  pieces  23^  inches  long  and  1  inch  wide.  Let  rise  and  bake  in  a 
brisk  oven  15  minutes. 

Raised  Biscuits. 

One  cup  sweet  milk;  3^  cup  lard;  3^  cup  sugar;  whites  of  2 
eggs;  small  bowl  of  yeast;  1  salt  spoon  salt.  Let  stand  till  light, 
mix  and  let  rise  again.  Then  form  into  biscuits  and  when  light,  bake. 

Whole  Wheat  Biscuit. 
Scald  1  pint  of  milk,  add  1  tablespoon  sugar,  3^  cup  yeast,  or 
}/2  cake  yeast,  and  flour  to  make  batter.  Let  this  rise  over  night. 
In  morning  add  3^  cup  butter,  1  teaspoon  salt,  2  eggs,  whites  well 
beaten.  Mix  this  stiff  with  whole  wheat  flour,  knead  it  well  and  let 
rise.  Then  make  into  small  biscuits  and  dip  in  melted  lard  and 
butter,  placing  far  apart  in  tins.  Let  rise  very  Hght,  and  bake  in 
hot  oven. 

Corn  Muffins  With  Dates. 
Two  cups  sweet  milk;  1  egg;  pinch  of  salt;  1  tablespoon  brown 
sugar;  1  tablespoon  maple  syrup;  2  tablespoons  melted  butter;  1 
cup  corn  meal;  1  cup  white  flour;  1  heaping  teaspoon  baking  pow- 
der.    Mix  and  add  3^  cup  of  chopped  dates. 

— Mrs.  Harry  Sackett. 

Date  Muffins. 
Remove  seeds  from  3^  pound  dates.  Cut  them  up  rather  fine. 
Melt  1  tablespoon  butter,  add  yolk  of  1  egg  and  2  tablespoons  of 
sugar.  Beat  until  well  mixed.  Add  1  cup  milk,  2  cups  flour,  2 
level  teaspoons  baking  powder,  1  teaspoon  salt.  Add  the  dates 
and  fold  in  the  stiffly  beaten  white  of  the  egg.  Bake  in  a  hot  oven 
about  25  minutes.  — Annie  Walton. 


12  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Buckwheat  Cakes. 
One  yeast  cake;  1  quart  of  luke  warm  water;  1  teaspoon  of 
salt;  1  tablespoon  of  molasses.  Stir  in  buckwheat  flour  enough  to 
make  stiff  as  cake.  Let  it  set  over  night.  In  the  morning  add  3^ 
teaspoonful  of  soda  dissolved  in  warm  water  and  if  the  batter  is  too 
thick,  thin  with  a  little  sweet  milk.  Every  night  the  same  quan- 
tity of  luke  warm  water,  salt,  molasses  and  buckwheat  can  be 
added  to  the  batter  left  over  in  the  morning,  and  every  morning 
the  soda  dissolved  in  warm  water  can  be  added  before  baking  the 
cakes.  A  new  lot  should  be  made  about  once  a  week  as  the  batter 
will  not  keep  longer  than  a  week  before  souring. 

— Mrs.  Katherine  Marcellus. 

Aunt  Charity's  Corn  Cakes. 

Scald  2  cups  of  sifted  corn  meal  with  milk  or  water.  When 
cool,  add  1  cup  of  wheat  flour,  1  teaspoon  of  salt  and  3  well  beaten 
eggs;  thin  the  whole  with  sour  milk  or  buttermilk  and  beat  until 
very  light,  then  add  1  teaspoonful  of  soda  dissolved  in  hot  water. 
Bake  on  a  well  greased  griddle. 

— Mrs.  E.  W.  Clark. 

Griddle  Cakes. 

Two  cups  sour  milk;  1  teaspoon  soda;  pinch  of  salt;  3^  cup 
graham  flour;  1}4  cups  of  flour. 

Cream  Pancakes. 

Two  tablespoons  flour;  3^  teaspoon  salt;  1  teaspoon  baking 
powder;  yolks  of  2  eggs;  1  cup  thin  cream;  1  tablespoon  sugar. 
Sift  together  the  flour,  salt  and  baking  powder,  add  the  yolks  of 
eggs,  cream  and  sugar.  Beat  well  and  cook  at  once  on  a  hot  lightly 
greased  griddle.     Serve  with  sugar  or  maple  syrup. 

Pan  Cakes. 

One  egg,  beaten;  1  cup  sour  milk;  %  teaspoon  soda;  1  salt 
spoon  salt.    Flour  to  make  thin  batter. 

Rye  Griddle  Cakes. 
Two  cups  rye  flour;  1  cup  entire  wheat  flour;  3  teaspoons  bak- 
ing powder;  1  teaspoon  salt;  1  pint  milk;  2  eggs.  Sift  together  the 
flour,  salt  and  baking  powder,  add  milk  and  then  the  eggs,  well 
beaten.  Beat  thoroughly,  and  cook  at  once  on  a  hot,  Hghtly 
greased  griddle. 


BREAD.  13 

Bread  Griddle  Cakes. 

One  Quart  of  milk  boiling  hot;  2  cups  fine  bread  crumbs;  3  eggs; 
}/2  teaspoon  salt;  ^  teaspoon  soda,  dissolved  in  warm  water;  1 
tablespoon  melted  butter.  Put  bread  into  the  milk  and  let  stand 
for  10  minutes  in  a  covered  bowl,  then  beat  to  a  smooth  paste.  Add 
the  yolks  of  eggs  well  beaten,  the  butter,  salt,  soda  and  lastly  the 
whites  of  the  eggs  well  whipped  and  3^  cup  of  flour.  Can  be  made 
with  sour  milk,  soaking  the  bread  in  it  over  night  and  adding  a 
little  more  soda. 


Rice  Griddle  Cakes. 

Two  cups  cold  boiled  rice;  1  pint  flour;  1  teaspoon  sugar;  3^ 
teaspoon  salt;  3^  teaspoon  baking  powder;  1  egg;  3^  pint  milk. 
Sift  together  flour,  sugar,  salt  and  baking  powder,  add  rice  with 
beaten  egg  and  milk.  Mix  into  a  smooth  batter.  Bake  brow^n  and 
serve  with  maple  syrup. 

— Mrs.  Chas.  Marsh. 


Graham  Griddle  Cakes. 

Two  eggs  well  beaten;  1  teaspoon  salt;  3  tablespoons  melted 
butter;  1  cup  sour  milk;  3^  white  and  %  graham  flour  to  make 
right  consistency. 


Waffles  I. 

One  cup  flour;  3^  teaspoon  salt;  2  teaspoons  baking  powder; 
2  eggs;  1  pint  milk;  2  tablespoons  melted  butter.  Sift  together  the 
flour,  salt  and  baking  powder,  add  the  yolks  of  eggs  and  milk 
beaten  well  so  as  to  make  smooth  batter.  Stir  in  the  melted  but- 
ter, and  the  stiffly  beaten  whites  of  the  eggs.  Bake  in  hot,  well 
greased  irons. 


Waffles  II. 

Take  1  quart  flour  and  wet  it  with  a  little  sweet  milk  that  has 
been  boiled  and  cooled.  Then  stir  in  enough  of  the  milk  to  form  a 
thick  batter.  Add  a  tablespoon  of  melted  butter,  1  teaspoon  of 
salt,  and  yeast  to  raise  it.  When  light,  add  2  well  beaten  eggs. 
Heat  waffle  iron,  grease  it  well  and  fill  with  batter.  Bake  on  one 
side  brown,  then  turn  and  brown  other  side. 


14  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Apple  Fritters. 
Pare  3  apples,  slice  them  half  an  inch  thick,  remove  cores  and 
lay  slices  in  the  following  mixture,  turning  them  over  every  15 
minutes:  2  tablespoons  sugar;  1  teaspoon  ground  spice;  1  glass  of 
wine.  At  the  end  of  an  hour  dip  the  slices  in  a  batter  made  as  fol- 
lows: Mix  together  in  a  bowl  4  tablespoons  flour,  1  tablespoon 
olive  oil,  1  salt  spoon  salt,  yolks  of  2  eggs  and  enough  cold  water 
to  make  a  stiff  batter,  about  half  a  pint.  Just  before  using  the  bat- 
ter add  to  it  the  whites  of  the  2  eggs  beaten  to  a  stiff  froth.  (This 
batter  may  be  used  with  any  other  kind  of  fruit,  or  with  oysters  or 
clams.)  Lift  each  piece  of  apple  on  a  fork  and  fry  the  fritters  a 
golden  brown  in  hot  fat,  laying  them  for  a  minute  on  brown  paper 
to  free  them  from  grease.  Arrange  on  a  dish  in  a  circle  and  dust 
with  powdered  sugar. 

Banana  Fritters. 
One  cup  flour;  pinch  of  salt;  3^  teaspoon  baking  powder;  1  tea- 
spoon olive  oil;  1  egg;  1  cup  milk;  6  bananas.  Sift  together  the 
flour,  salt  and  baking  powder,  add  the  egg,  oil  and  milk,  and  beat 
to  a  perfectly  smooth  batter.  Peel  bananas,  cut  into  slices  and  let 
them  stand  an  hour  sprinkled  with  sugar  and  lemon  juice.  Dip 
each  shce  into  the  batter  and  fry  brown  in  hot  fat.  Sprinkle  with 
sugar  before  serving. 

Queen  Fritters. 
Put  1  tablespoon  of  butter  with  3^  cup  of  water  over  the  fire. 
When  boiUng  add  ]/2  cup  of  flour,  beat  rapidly  until  smooth  and 
the  dough  forms  into  a  loaf.  Take  from  the  fire  and  when  slightly 
cooled  beat  in  1  whole  egg,  then  add  the  second  egg  and  beat  until 
smooth.  Drop  with  a  tablespoon  into  hot  fat  and  cook  slowly. 
Serve  with  any  sauce  desired. 

Tomato  Fritters. 
One  pint  canned  tomatoes,  a  few  sprigs  of  celery,  a  shce  of 
onion,  2  cloves,  6  pepper  corns.  Cook  10  minutes  and  run  through 
a  seive.  Melt  3^  cup  butter,  add  3^  cup  flour  and  the  tomatoes 
and  season  with  salt,  pepper  and  sugar  as  needed.  Cook  mixture 
until  thick,  then  add  an  egg  shghtly  beaten.  When  cool  pour  into 
a  shallow,  buttered  tin,  cut  into  squares  or  strips,  roll  in  bread  or 
cracker  crumbs  and  fry  in  deep  fat.  Serve  as  relish  with  egg,  or  as 
garnish  with  veal  or  lamb  chops. 


BREAD.  15 

Strawberry  Short  Cake. 
Make  a  rule  of  baking  powder  biscuit  with  the  exception  of  a 
little  more  shortening.  Put  the  dough  upon  a  round  tin  plate, 
gently  flattening  with  the  roller.  Bake  about  20  minutes  in  a  quick 
oven.  Before  taking  from  the  oven  let  it  cool  a  little;  tear  it  open 
by  first  separating  the  edges  with  a  fork,  then  pulHng  it  into  two 
pieces.  Upon  the  bottom  put  a  thick  layer  of  strawberries  or  any 
perfectly  ripe  fruit,  plentifully  sprinkled  with  sugar,  then  lay  on 
the  upper  layer  of  crust.  Serve  with  cream.  Peaches,  raspberries, 
huckleberries  and  oranges  may  be  substituted  for  strawberries.  If 
preferred,  make  individual  cakes  by  cutting  dough  with  biscuit 
cutter  or  doughnut  cutter.  In  latter  case  fill  hole  with  whipped 
cream,  and  place  fruit  between  and  around. 

"Never  Fail"  Strawberry  Short  Cake. 
Hull  13^  boxes  berries.  Slice  in  two,  add  plenty  of  sugar  and 
a  little  water.  Stand  at  least  1  hour  before  using.  Take  2  level 
cups  flour;  2  heaping  teaspoons  baking  powder;  2  teaspoons  sugar; 
]/2  teaspoon  salt;  sift  all  together.  Break  1  egg  in  cup,  beat  light 
with  a  fork,  add  2  tablespoonsfuls  of  melted  butter  and  fill  up  cup 
with  milk.  Stir  this  mixture  lightly  into  flour.  Divide  dough  into 
two  parts,  pat  or  roll  into  shape  and  bake  in  large  layer  cake  tins. 
Bake  a  light  brown.  Invert  one  cake  on  plate,  spread  thickly 
with  berries,  add  second  cake  to  this  also  inverted  and  well  but- 
tered.    Spread  with  remainder  of  berries  and  serve  immediately. 

— Mrs.  Stanton  Hyer. 

Lemon  Short  Cake 
Make  a  rich  biscuit  dough.  While  baking  take  13^  cups  of  water, 
13^  cups  sugar,  and  the  peel,  juice  and  pulp  of  2  lemons,  discarding 
tough  part  of  rind.  Boil  this  for  a  few  minutes,  then  stir  in  3  crackers 
rolled  fine.  Split  the  short  cake  while  hot  and  spread  with  butter, 
then  with  the  mixture.     To  be  eaten  warm. 

Timbale  Cases. 

One  cup  flour;  1  cup  milk;  2  eggs;  3^  teaspoon  salt;  3^  tea- 
spoon sugar;  2  tablespoons  olive  oil  or  melted  butter.  Beat  up  eggs 
and  add  oil,  then  a  little  flour,  a  little  milk,  and  so  on.  Also  salt 
and  sugar.  Beat  well  and  let  stand  for  an  hour  in  a  cool  place. 
Put  timbale  iron  in  kettle  of  hot  fat  for  a  few  minutes.  When  hot, 
take  out,  wipe  dry,  dip  in  batter  till  it  clings  to  iron,  then  put 
carefully  back  into  the  lard  until  a  good  brown.  Slip  off  the  cases 
on  brown  paper  to  drain.     Makes  1  dozen. 


16  THE  MENDELSSOHN  CLUB  COOK  BOOK. 


Kitchen  Comfort 


A  good  Kitchen  Cabinet  is  a  saver  of  kitchen  work. 

It  will  cut  the  work  in  two,  will  relieve  you  of  drudgery,  it 
saves  miles  of  walking  between  the  pantry,  sink,  table  and  range. 

It  also  makes  an  orderly  kitchen. 

In  our  stock  of  Kitchen  Cabinets  you  will  find  plenty  assort- 
ment and  at  prices  that  can't  help  but  suit. 


For  $6.50 


We  have  a  Kitchen  Cabinet  that  will  fit  in  any  room— it  has  2 
large  bins,  2  draws  and  2  boards. 

Another  specially  good  value  is  our 

$26.00 

Cabinet  with  the  flour  and  sugar  bins  in  the  top,  large  drawer 
for  bread  and  cake.     It  would  do  you  good  to  see  them. 

108 .now. state    HARR.Y  B.  BURPEE 


17 


The   Haddorff  Piano 

A  Rockford    make  of  high    grade   quahties.      It    will  please 
you.       -J<»       -i»       -><^       (Over  650  sold  in  Rockford  alone.) 


h4 


Am  pleased  to  announce  that  I  am  back  in  the 

SHEET  MUSIC 


business,  and  will  endeavor  to  merit  your  patronage  as  in  the 
years  past,  by  prompt  and  careful  attention   to    all  orders. 


SANDWICHES     AND    CANAPES.  19 

CHAPTER  II. 

SANDWICHES  AND  CANAPES. 

"Would  you  know  how  first  he  met  her? 
She  was  cutting  bread  and  butter." 

— Goethe. 

Sandwiches. 

The  first  thing  in  making  sandwiches  is  to  have  a  sharp  knife. 
Bread  should  be  one  day  old  as  it  cuts  better.  Cream  the  butter 
and  spread  on  the  loaf  before  cutting.  Cut  as  thin  as  possible. 
Remove  crusts.  Put  the  filling  on  to  one  slice  and  put  the  top  slice 
over.  Sandwiches  can  be  kept  fresh  for  hours  by  wrapping  them 
in  a  damp  napkin. 

Nut  Sandwiches. 
Equal  parts  of  grated  cheese  and  chopped  English  walnuts, 
seasoned  with  salt  and  cayenne  pepper.    Spread  between  thin  slices 
of  buttered  bread. 

Horseradish  Sandwiches. 
Mix  thoroughly  3^  cup  each  of  grated  horseradish  and  fresh 
butter,  3^  teaspoon  each  of  salt  and  sugar,  and  add  2  tablespoons 
lemon  juice.     Spread  upon  circles  of  brown  bread,  placing  them 
together  in  pairs. 

Cheese  Butter  Sandwiches. 
One-half  cup  butter;  6  tablespoons  dry  sharp  flavored  cheese; 
1  teaspoon  made  mustard;  1  teaspoon  anchovy  paste  or  sauce;  2 
teaspoons  Worcestershire  sauce.  Beat  the  butter  to  a  cream,  add 
the  cheese  (grated),  mustard,  anchovy  and  Worcestershire  sauces. 
Beat  till  well  blended  and  spread  between  slices  of  buttered  bread. 

Russian  Sandwiches. 
Zephyrettes  spread  with  thin  slices  of  cheese.     Cover  with 
chopped  olives  mixed  with  mayonnaise. 

Sardine  Sandwiches  I. 

Remove  bones  from  sardines,  add  chopped  olives,  a  few  drops 
of  Worcestershire  sauce  and  a  few  grains  of  Cayenne  pepper. 


20  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Sardine  Sandwiches  II. 
Soak  1  small  box  of  sardines  in  lemon  juice  3^  hour.     Drain 
and  spread  on^toast  between  fresh  lettuce  leaves,  with  a  dash  of 
paprika. 

Toast  Sandwiches. 
Take  yolk  of  1  hard  boiled  egg;  1  tablespoon  soft  butter;  3^ 
teaspoon  Worcestershire  sauce;  little  salt  and  paprika.     Chop  the 
white  of  egg,  mix  all  together  and  spread  on  fresh  toast. 

Cream  Cheese  Sandwiches. 
One  brick  Blue  Label  cheese;  1  small  bottle  pimento  olives; 
3^  cup  chopped  nuts.^    Thin  with  cream  or  salad  dressing.    Spread 
between  thin  slices  of  bread. 

Dutch  Sandwiches. 

Cut  rye  bread  into  thin  slices;  place  in  each  sandwich  a  thin 
slice  of  Switzer  cheese,  a  layer  of  onion  and  minced  ham,  with 
salad  dressing. 

Sweet  Sandwiches. 

One-third  each  of  preserved  ginger,  chopped  dates  and  chopped 
nuts.  Thin  with  ginger  syrup.  This  is  good  between  slices  of 
brown  bread  or  sunshine  cake. 

Deviled  Sandwiches. 

Mash  yolks  of  2  hard  boiled  eggs,  }/i  pound  cheese.  Chop  the 
whites  of  eggs  and  1  tablespoon  capers  fine,  season  with  salt,  pap- 
rika and  mustard.  Mix  all  together,  moisten  with  salad  dressing 
and  spread  between  squares  of  graham  bread. 

Fried  Sandwiches  with  Ham. 
Butter  slices  of  bread,  spread  between  them  chopped   ham 
moistened  with  a  little  cream.     Press  2  slices  together  firmly,  dip 
in  beaten  egg  and  milk  (3^  cup  of  milk  to  1  egg),  and  fry  in  butter. 

Egg  Sandwiches. 
Mix  finely  chopped  whites  of  hard  boiled  eggs  with  the  yolks 
which  have  been  forced  through  a  strainer  or  potato  ricer.    Season 
with  salt  and  pepper  and  moisten  with  mayonnaise  or  other  dress- 
ing, or  with  vinegar  and  a  little  mustard. 

Chicken  for  Sandwiches. 
Cold  boiled  chicken  chopped  fine  and  mixed  with  mayonnaise. 


SAI^DWICHES   AND    CANAPES.  21 

Mushroom  Sandwiches. 
Mince  beef  tongue  and  boiled  mushrooms  together,  add  French 
mustard  and  spread  between  slices  of  buttered  bread. 

Bacon  and  Egg  Sandwiches. 

Fry  1  slice  of  bacon  until  crisp,  and  1  egg  until  yolk  is  set. 
Cut  bacon  into  small  pieces  and  spread  with  the  egg  on  toast  be- 
tween lettuce.     Add  celery,  cut  in  small  pieces  if  desired. 

Peanut  Sandwiches. 
Use  either  prepared  peanut  butter,  or  make  the  butter  by  run- 
ning peanuts  through  a  meat  grinder.     Add  pepper  and  salt  and 
enough  water  to  make  a  thick  paste.    Spread  on  thin  slices  of  bread 
and  butter  and  put  a  lettuce  leaf  between. 

Cheese  Sandwiches. 

Yolk  of  1  hard  boiled  egg;  34  pound  grated  cheese.  Season 
with  salt,  pepper  and  mustard,  and  moisten  with  1  tablespoon  of 
vinegar.     Exceptionally  good  with  rye  bread. 

Pimola  Sandwiches. 

Butter  thin  slices  of  bread  and  put  on  bottom  slice  a  lettuce 
leaf  with  cream  dressing  over  it,  on  top  of  that  put  a  layer  of  canned 
pimola  (or  sweet  red  pepper)  with  a  little  more  dressing  and  then 
the  top  sHce,  then  trim  the  edges.  This  makes  beautiful  and  de- 
licious sandwiches. 

Lettuce  Sandwiches. 

Wash  and  dry  fresh  crisp  lettuce  leaves  and  put  between 
slices  of  thin  bread  and  butter  and  spread  Mayonnaise  dressing  on 
the  lettuce  before  putting  together. 

Parsley  Sandwiches. 
Chop  parsley  fine  and  season  with  salt  and  pepper  and  put  a 
layer  Vs  inch  thick  between  thin  bread  and  butter  slices. 

Ribbon  Sandwiches. 

Slice  Boston  brown  bread  (or  entire  wheat  bread)  and  white 
bread  lengthwise  of  the  loaf  in  %  inch  slices.  Cream  butter  well 
and  butter  the  slices  thick  with  butter.  Pile  five  slices  on  each 
other,  alternating  in  color,  three  slices  of  white  bread  and  two  pf 
brown.  Press  together  firmly  and  then  cut  them  crosswise  as  in 
cutting  a  loaf  of  bread.     These  are  pretty  and  good. 


22  THE  MENDELSSOHN  CLUB  COOK.  BOOK. 

Chive  Sandwiches. 

Mix  Neufchatel  and  cream  cheese  together  and  add  chives  cut 
up  fine  and  put  between  thin  shces  of  bread  and  butter. 

— Mrs.  W.  W.  Sawyer. 

Canapes 

These  dainty  little  appetizers  are  made  with  a  single  layer  of 
bread  and  for  this  reason  can  be  made  much  more  decorative  than 
sandwiches.  They  are  served  in  place  of  oysters  at  a  dinner  or 
luncheon.  At  a  gentlemen's  dinner  they  are  frequently  served  with 
a  glass  of  sherry  before  entering  the  dining  room.  For  cold  canapes 
the  bread  is  cut  in  thin  slices  and  then  cut  out  with  a  round  cutter 
and  covered  with  some  highly  seasoned  mixture  and  decor- 
ated. For  hot  canapes,  the  bread,  after  it  is  cut  in  shape,  is  fried 
in  deep  fat  or  buttered  and  browned  in  the  oven. 

Ham  Canapes. 
Slice  bread  a  quarter  of  an  inch  thick,  then  with  a  biscuit  cut- 
ter about  3  inches  in  diameter,  cut  the  bread  into  rounds.  Butter 
the  rounds,  spread  with  some  highly  seasoned  deviled  ham  and 
arrange  on  top  in  alternate  circles,  lines  of  chopped  pickle  and  hard 
boiled  egg  minced  fine.  Serve  on  small  plates  with  a  sprig  of  curly 
parsley  to  give  added  color. 

Cheese  Canapes. 

Cut  quarter  inch  slices  into  rounds.  Spread  first  with  softened 
butter,  then  a  thin  layer  of  French  mustard.  Sprinkle  very  liber- 
ally with  grated  cheese  and  in  the  center  of  each  place  a  seeded 
olive  or  a  tiny  mound  of  chopped  pickles.  If  desired  hot,  spread 
the  bread  with  a  little  French  mustard,  dip  in  melted  butter  and 
then  sprinkle  a  thick  layer  of  grated  cheese,  season  with  salt  and 
cayenne  pepper  and  place  in  the  oven  to  soften  the  cheese.  Serve 
at  once. 

Sardine  Canapes. 
Bone  the  sardines,  then  rub  them  to  a  paste,  add  a  little  oil 
from  the  can,  mustard,  lemon  juice,  salt  and  pepper  to  taste.  Cut 
the  bread  into  rounds  and  fry  in  butter  until  it  is  a  delicate  brown 
on  both  sides.  Spread  with  the  mixture  and  decorate  with  the 
whites  and  yolks  of  hard  boiled  eggs,  each  run  through  a  ricer  sep- 
arately. Cover  the  center  of  the  canap6  with  the  whites,  encircle 
the  edge  with  a  ring  of  the  yellow  and  drop  a  bit  of  the  yellow  in 
the  center  of  each. 


SANDWICHES    AND    CANAPES.  23 

Anchovy  Canap€s. 

Cut  }4:  inch  thick  pieces  of  bread  with  a  round  cutter.  Spread 
with  a  mayonnaise  dressing.  Boil  eggs  hard,  when  cold  chop  the 
whites  fine  and  put  the  yolks  through  a  potato  ricer,  and  put  an 
outside  circle  of  the  whites  of  the  eggs  on  top  of  the  dressing,  fill 
the  circle  with  the  riced  yolks  and  put  a  curled  anchovy  on  top  in 
the  center,  or  use  the  straight  anchovies  split  in  two  lengthwise, 
laid  on  to  divide  the  canape  in  quarters.  If  the  canape  is  desired 
hot,  use  the  fried  or  toasted  bread. 

Caviare  Canapes. 

Canapes  of  caviare  are  much  better  served  with  cold  bread  than 
hot  or  toasted.  Prepare  the  round  slices  of  bread  as  for  anchovy 
canapes.  Spread  with  mayonnaise  dressing  and  the  riced  hard 
boiled  egg  as  before  and  put  about  3^  of  a  teaspoon  of  caviare  in 
the  center  on  top.     Caviare  is  the  salted  roe  of  the  sturgeon. 

Tomato  Canape. 

Cut  bread  in  rounds  as  for  other  canapes,  place  one  slice  of  ripe 
raw  tomato  (chilled)  on  each  round.  The  bread  rounds  should 
be  the  same  size  as  the  tomato.  Spread  mayonnaise  dressing  on 
top  of  the  tomato,  put  one  curled  anchovy  in  the  center  of  each 
and  surround  it  with  an  olive  chopped  up.  This  is  the  amount  for 
each  person.     Place  on  small  plates. 


24  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

CHAPTER  III. 

CEREALS. 

"We  cultivate  literature  on  a  little  oatmeal." 

— Sydney  Smith. 

In  purchasing  any  cereals  small  quantities  should  be  obtained 
and  kept  in  air-tight  vessels.  Cereals,  to  be  healthful  should  be 
well  cooked  and  in  most  every  case  it  is  safe  to  double  the  time  of 
that  given  on  the  package.  In  cooking,  use  a  double  boiler  and  mix 
the  finer  preparations  with  a  little  cold  water  before  adding  to  the 
boiling  water.  This  will  prevent  the  cereal  from  becoming  lumpy. 
A  teaspoon  of  salt  should  be  allowed  to  each  cupful  of  cereal. 

Table  for  Cooking. 

Prepared  wheat,  1  cup;  water,  13^  cups;  time  30  minutes. 
Prepared  oats,  1  cup;  water,  1^^  cups;  time  40  minutes. 
Rice  (steamed),  1  cup;  water,  3  cups;  time  50  minutes. 
Indian  meal,  1  cup;  water,  33^  cups;  time  3  hours. 
Scotch  oatmeal,   1  cup;  water,  4  cups;  time,  4  hours. 
Hominy  (coarse),  1  cup;  water,  6  cups;  time,  6  hours. 
Hominy  (fine),  1  cup;  water,  4  cups;  time  3  hours. 
Wheat  (cracked),  1  cup;  water,  6  cups;  time,  6  hours. 

Farina  Fruit  Mush. 

Fruit  mushes  served  cold  generally  are  appreciated  for  break- 
fast in  place  of  the  usual  cereal.  Blackberries,  currants  and  rasp- 
berries are  suitable  as  a  foundation.  Slowly  heat  the  fruit  until 
scalded,  then  press  out  the  juice.  Put  into  a  double  boiler;  if  cur- 
rants form  the  basis  sweeten  slightly;  to  each  pint  add  one  table- 
spoonful  of  farina  and  cook,  stirring  frequently,  for  ^  of  an  hour. 
Pour  into  one  large  or  a  number  of  individual  molds  and  set  aside. 

Corn  Meal  Mush. 
In  cooking  corn  meal,  either  white  or  yellow,  let  water  boil  to 
bubbling  point,  then  remove  from  fire,  and  sprinkle  corn  meal  in 
very  slowly,  then  put  back  on  stove  and  cook  about  10  or  15  min- 
utes, stirring  constantly. 


CEREALS.  25 

Fried  Corn  Meal  Mush. 

Cook  the  mush  like  above  recipe.  When  it  is  done  pack  it  in 
a  bread  pan  to  cool.  When  cold  cut  it  in  slices  about  half  an  inch 
and  fry  in  a  skillet  in  butter,  or  cut  the  pieces  thicker  and  then  cut 
in  two  and  fry  in  deep  fat.  Cold  hominy  and  cold  oat  meal  mush 
can  be  fried  in  the  same  manner. 

Spaghetti  k  la  Italienne. 

Fry  6  pork  chops  brown  with  3  large  sliced  onions,  adding 

butter  or  oil  if  needed.    Pour  over  2  cans  of  tomatoes,  slice  in  3  or  4 

whole  roots  of  garlic  which  have  been  peeled,  salt  and  paprika  to 

season.     Simmer  slowly  until  the  bones  are  bare  and  the  sauce  is 

dark  and  thick,  adding  a  little  boiling  water  from  time  to  time  if 

needed.    It  will  take  7  hours  or  more,  as  it  must  cook  slowly.    Rub 

through  a  frying  basket,  pressing  through  as  much  of  the  pulp  as 

possible.  -  Cook  a  large  handful  of  unbroken  imported  spaghetti 

until  tender  in  boiling  salted  water.     Drain,  rinse  in  boiling  water, 

pour  the  sauce  over  and  serve  grated  Parmensan  or  Swiss  cheese 

separately. 

— Myrtle  Reed  McCullough. 

Genuine  Italian  Spaghetti. 

One  package  spaghetti,  drop  in  boiling  water  and  cook  until 
tender;  drain.  Sauce — 1  quart  can  tomatoes,  1  can  mushrooms, 
1  cup  grated  cheese,  2  onions,  ^  pound  bacon.  Cut  onions  and 
bacon  fine  and  fry  till  tender;  add  tomatoes,  mushrooms,  dash  of 
paprika,  a  little  Worcester  sauce,  2  dessert  spoons  salt,  and  a  little 
celery  salt.  Cook  all  this  until  thick,  add  to  spaghetti.  When 
ready  to  serve,  stir  in  the  cup  of  cheese. 

— Mrs.  Frank  Edmison. 

Spaghetti  a  la  Ellery  Band. 
Use  1  quart  can  tomatoes,  strain  contents  through  a  sieve. 
To  this  liquid  add  3  tablespoons  olive  oil,  piece  of  butter  size  of  egg, 
a  teaspoon  sugar,  small  bunch  parsley,  3  small  cloves  of  garlic,  or 
onion  if  you  prefer,  salt  and  pepper  to  taste,  and  some  sweet  green 
pepper,  chopped.  Boil  all  this  down  over  slow  fire  to  thickness  of 
cream.  If  possible,  obtain  imported  Italian  spaghetti;  this  is  dis- 
tinctly superior  to  domestic.  Boil  spaghetti  (2  pounds  for  above 
amount  of  sauce)  in  plenty  of  water  in  which  you  have  put  a  gen- 
erous amount  of  salt.     Above  all  things  do  not  put  spaghetti  into 


26  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

water  until  it  boils  and  do  not  cut  it  up  into  little  snippy  pieces,  as 
that  is  un-Italian  and  utterly  inadmissable.  Last  but  not  least, 
do  not  cook  your  spaghetti  to  a  pasty  mass,  but  remove  it,  and 
drain  through  a  colander  when  it  is  just  right.  Pour  sauce  over 
and  serve  on  large  platter.  Grated  cheese,  Parmesan  preferred, 
should  be  served  separately  for  those  who  desire  it. 

— Channing  Ellery. 


Macaroni  and  Cheese. 
Break  half  a  package  of  macaroni  in  small  pieces.  Cook  briskly 
in  boiling  salted  water  for  20  minutes,  drain  and  rinse.  Butter  a 
shallow  dish,  put  in  layer  macaroni,  sprinkle  with  salt,  dot  with 
pieces  of  butter,  and  over  it  a  layer  of  cheese,  grated.  Repeat  this 
until  macaroni  is  all  used,  leaving  a  sprinkling  of  cheese  with  butter 
in  small  pieces  on  top.  Beat  1  egg,  add  3^  pint  milk,  salt  and  pepper, 
pour  over  all  and  bake,  covered,  3^  hour.    Remove  cover  and  brown. 

How  to  Boil  Rice. 

Rinse  1  cup  rice  in  two  waters.  Put  over  fire  2  quarts  water 
in  large  kettle,  add  to  this  1  even  teaspoon  salt,  sprinkle  rice  slowly 
in  water,  cover  tightly,  and  let  cook  20  minutes.  Water  must  be 
boiling  before  rice  is  put  in,  let  cook  rapidly  without  stirring.  Re- 
move from  fire,  put  rice  in  colander  to  drain,  then  set  in  oven  for 
few  minutes  until  it  steams  itself  dry.  Every  kernel  should  be 
separate. 

— L.  D.  W. 

Spanish  Rice — Tribune  Prize  Receipt. 

Put  2  tablespoons  of  butter  in  frying  pan;  when  hot,  add  1  cup 
dry  rice;  fry  until  brown,  stirring  continually;  add  1  pint  water,  1 
small  onion,  chopped  fine,  salt  and  pepper  and  3^  quart  can  toma- 
toes.   Cook  30  minutes,  covered. 

Rice  Molds. 

One  quart  of  milk  and  water  equal  parts,  half  teaspoon  of  salt,^ 
1  cup  of  sugar;  bring  to  boiling  point;  1  cup  of  ground  rice,  moisten 
well  to  prevent  clodding,  stir  in  fluid,  boil  15  minutes,  pour  in  cus- 
tard cups  or  any  small,  pretty  form.  When  ice  cold  turn  out. 
Serve  with  cranberry  sauce  or  any  other  tart  sauce. 


CEREALS.  27 

Rice  Milanaise. 

Chop  fine  a  good-sized  onion  and  fry  in  butter  until  a  golden 
color,  then  add  a  cupful  of  rice  and  half  a  dozen  minced  mush- 
rooms. Stir  for  2  minutes,  add  a  quart  of  boiling  broth.  Stir 
lightly  once.  Cook  for  25  minutes.  Season  with  1  teaspoonful  of 
salt,  3€  of  a  teaspoonful  of  pepper  and  3^  a  cup  of  grated  Swiss 
cheese. 

Rice  and  Peaches  Served  with  Meat  Course. 

Wash  thoroughly  3^  cup  rice;  sprinkle  in  boiling  salted  water; 
cook  20  minutes  or  until  tender.  Take  1  can  large  California  peaches 
cook  in  their  own  syrup,  adding  sherry  wine  to  taste,  putting  in 
about  a  handful  of  Sultana  raisins.  Cook  until  peaches  and  raisins 
are  tender.  Pile  rice  on  chop  platter,  arrange  peaches  around  rice 
on  edge  of  platter,  place  raisins  in  hollow  of  peaches,  pour  rich 
syrup  around  peaches. 

— Mrs.  John  D.  Waterman. 


28  THE  MENDELSSOHN  CLUB  COOK  BOOK. 


,1 

\i 

EAT 

Jllleti's  Tee  Cream 


FOR    SALE    BY    LOCAL    DEALERS    IN    ALL 
PARTS  OF  THE  CITY 


iTf 


iUNiMHiiimtM4HiiiWiiM^MiiiHM4M'4M4M^^ 


"For  Goodness  Sake 


99 


AND  HOSIBRY 


111  SOUTH    MAIN    STREET 


29 


ECHO  COFFEE 

IT  IS  THE  TASTE  THAT  TELLS 

Absolutely  high  grade.  In  one  pound 
cans  only.  Your  grocer  can  supply 
you.    Imported,  roasted  and  packed  by 

Rockford  Wholesale  Grocery  Co. 

ROCKFORD,    ILLS. 

WE   SELL   TO    DEALERS    ONLY 


NICELLE     OLIVE     OIL 


Proved  by  exhaustive  tests  of  the  United  States 
Bureau  of  Chemistry  superior  to  all  brands  tested. 

See  Bulletin  77,  page  55. — Seville  Packing  Co. 

NICELLE  OLIVE  OIL 

Your  claim  that  the  published  figures  on  page 
55,  Bulletin  77,  prove  Nicelle  Olive  Oil  the  superior 
of  all  brands  tested  is  most  fully  justified. 

STILLWELL  &  GLADDING, 
Official  Chemists  to  New  York  Produce  Exchange. 

NICELLE  OLIVE  OIL 

Use  it  once — you  will  prefer  it  to  all  others. — If 
your  dealer  does  not  have  it — Ask  us — 

ROCKFORD  WHOLESALE  GROCERY  CO. 
ROCKFORO,   ILLS. 

— Exclusive  Distributors — 

30 


COFFEE,  TEA,  CHOCOLATE  AND  COCOA.  31 


CHAPTER  IV. 

COFFEE,  TEA,  CHOCOLATE 
AND  COCOA. 

Coffee 

"May  your  coffee  and  slanders  against  you  be  ever  the  same 
— without  grounds." 

The  best  grades  of  coffee  are  the  Mocha  and  Java,  bought 
either  in  the  grain  to  be  roasted  and  ground  as  needed  in  the  home, 
or  purchased  in  small  quantities  freshly  roasted  and  ground.  Most 
people  prefer  a  mixture  of  the  two,  using  one-third  of  Mocha  and 
two-thirds  of  Java.  Always  keep  in  a  closely  covered  tin  or  earthen 
jar  to  retain  the  full  strength  of  the  berry.  When  properly  roasted, 
coffee  should  grind  into  small  but  distinct,  hard  and  gritty  par- 
ticles, instead  of  into  a  fine  powder.  There  are  various  ways  of 
making  coffee  and  many  different  coffee  pots  on  the  market,  but 
there  a  few  general  rules  that  it  is  wise  to  keep  in  mind.  Always 
buy  the  best  grades  of  coffee  and  be  sure  that  the  pot  is  as  tight  as 
possible  to  prevent  the  escape  of  the  aroma.  Of  course  the  coffee 
should  not  have  to  stand  long  after  being  made.  To  make  one 
quart  of  coffee  take  one  cupful  of  coffee,  one-third  of  a  raw  egg, 
to  clear  it,  half  a  cupful  of  cold  water  and  one  quart  of  boiling 
water.  Stir  coffee,  egg  and  cold  water  together  before  adding  boil- 
ing water  or  the  heat  from  the  latter  will  cook  the  egg.  One  cup- 
ful of  coffee  calls  for  a  tablespoon  of  coffee,  the  same  of  cold  water 
and  one  teaspoonful  of  egg  with  a  cupful  of  boiling  water  added 
last.  Do  not  use  too  much  egg  in  the  making  of  coffee  as  it  weakens 
it.  Egg  shells  may  be  saved  and  used  for  clearing,  the  albumen, 
which  clings  to  the  shell,  performing  the  office.  About  three 
crushed  egg-shells  are  sufficient  for  clearing  purposes  when  one 
cup  of  ground  coffee  is  used.  By  using  egg  the  coffee  has  a  richer 
flavor  which  egg  alone  can  give,  but  when  strict  economy  is  neces- 
sary the  egg  may  be  omitted  if  great  care  is  taken  in  the  making 
and  handling,  as  very  much  motion  causes  it  to  become  muddy. 
Do  not  use  a  tin  coffee-pot  as  the  tannic  acid  in  coffee  acts  on  such 
metal  and  is  apt  to  form  a  poisonous  compound.    Always  see  that 


32  THE  MENDKLSSOHN  CLUB  COOK  BOOK. 

the  pot  is  scrupulously  clean  after  its  use,  as  well  as  scalded  before 
using.  Coffee  is  a  powerful  stimulant  for  some  people,  but  it  is 
generally  conceded  that  when  used  without  the  "trimmings," 
cream  and  sugar,  it  is  much  more  healthful  and  less  likely  to  cause 
ill  effect.  Sugar  used  without  cream  is  less  harmful  than  cream 
used  alone  in  coffee.  There  seems  to  be  an  element  in  coffee  which 
combined  with  cream  forms  a  leathery  coating  on  the  stomach 
and  impairs  digestion. 

How  to  Make  Coffee. 

One  cup  coffee;  1  cup  cold  water;  1  egg;  6  cups  of  boiling  water; 
pinch  of  salt.  Use  granite  ware  coffee  pot.  Wash  egg,  break  and 
beat  it  slightly.  Pour  in  one-half  the  cold  water,  add  crushed  shell, 
and  stir  in  with  coffee.  Turn  this  into  the  coffee  pot,  pour  on  boil- 
ing water,  and  mix  thoroughly.  Boil  3  minutes  on  front  of  range; 
if  not  boiled,  coffee  is  cloudy,  and  if  boiled  too  long,  too  much  tannic 
acid  develops.  To  prevent  escape  of  fragrant  aroma,  stuff  spout 
with  soft  paper.  Stir  and  pour  some  in  a  cup  to  free  the  spout  of 
grounds,  then  return  to  coffee  pot  and  repeat.  To  perfect  clear- 
ing add  the  remaining  cold  water.  Cold  water  being  heavier  than 
hot  water  sinks  to  the  bottom,  carrying  the  grounds  with  it.  Place 
on  back  of  range  for  10  minutes,  where  coffee  will  not  boil.  Serve 
at  once. 

After  Dinner  Coffee. 

Use  twice  the  quantity  of  coffee,  or  half  the  amount  of  liquid 
given  in  previous  recipe,  for  after  dinner  coffee.  When  milk  or 
cream  is  not  used,  filtered  coffee  is  often  preferred.  Black  coffee 
should  not  be  served  with  milk  or  cream.  Serve  in  after  dinner 
coffee  cups,  with  or  without  cut  sugar. 

Percolated  or  Filtered  Coffee. 

One  cup  coffee  (finely  ground);  6  cups  boiling  water.  There 
are  various  kinds  of  coffee-pots  on  the  market  for  making  perco- 
lated coffee.  All  have  a  strainer  to  hold  coffee  without  allowing 
grounds  to  mix  with  the  infusion.  There  are  some  which  have  ad- 
ditional vessels  to  hold  boiling  water  and  upon  which  the  coffee-pot 
may  be  rested.  Place  coffee  in  strainer,  strainer  in  coffee-pot,  and 
pot  on  the  range.  Gradually  add  boiling  water,  allowing  it  to  filter, 
and  cover  between  additions  of  water.  Refilter,  if  desired  stronger, 
and  serve  at  once  with  cream  and  cut  sugar.  Place  cream  and 
sugar  in  cup  before  hot  coffee.  Scalded  milk,  or  part  milk  and  part 
cream  may  be  used,  if  cream  is  obtainable,  when  a  diluted  cup  of 
coffee  is  desired. 


COFFEE,  TEA,  CHOCOLATE  AND  COCOA.  33 

Australian  Coffee  Cup. 
One  pint  of  very  strong  black  coffee,  flavored  with  Y^  tea- 
spoon of  bitter  almond.  Cook  in  a  double  boiler  with  the  yolks  of 
2  eggs,  well  beaten;  2  tablespoons  of  sugar,  and  2  tablespoons  of 
thick  cream.  When  thick  as  custard  remove  from  fire  and  chill. 
When  ready  to  serve,  pour  into  a  pitcher  with  a  pint  of  whipped 
cream,  sweetened,  shaved  ice  and  a  quart  bottle  of  Appolonaris  or 

other  charged  water. 

— Anna  B.  Walton. 

'Tolly,  put  the  kettle  on.     We'll  all  take  tea." 

Tea 

"May  beauty  and  truth 

Keep  you  in  youth; 
Green  tea  and  sage 

Preserve  your  old  age." 

Black  and  green  tea  are  produced  from  the  same  plant,  but 
by  different  methods.  They  contain  about  the  same  quantity  of 
caffeine  or  theine,  and  tannin,  but  differ  in  the  amount  of  volatile 
oil.  Tea  should  not  be  taken  during  the  meal,  but  after  it,  if  one 
wishes  to  avoid  the  retarding  effect  that  it  has  on  salivary  diges- 
tion. The  better  plan  is  to  eat  first  and  drink  afterward.  Black 
tea  is  not  so  strong  as  green  or  mixed  teas.  The  latter  is  respon- 
sible for  most  of  the  cases  of  nervousness  among  tea  drinkers.  If 
tea  is  made  by  pouring  boiling  water  on  the  leaves  and  served  in  a 
few  minutes,  but  little  tannin  is  present  in  the  beverage;  but  when 
it  is  steeped  a  long  time  and  drunk  freely  the  tannin  present  in 
the  decoction  is  harmful.  Tea  is  less  likely  to  cause  sleeplessness 
if  lemon  juice  is  used  instead  of  cream.  Both  tea  and  coffee  are 
less  harmful  if  taken  clear.  Cream  and  sugar,  especially  cream,  in 
these  beverages,  do  a  certain  amount  of  damage  to  the  stomach. 

How  to  Make  Tea. 

Three  teaspoons  tea;  2  cups  boiling  water;  always  scald  thor- 
oughly the  tea-pot  before  using.  After  putting  in  tea  pour  on  boil- 
ing water  and  allow  it  to  stand  on  the  back  of  range  or  in  some 
other  warm  place  for  5  minutes.  Then  strain  and  serve  immedi- 
ately, with  or  without  sugar  and  milk.  Avoid  a  second  steeping  of 
the  leaves  as,  if  this  is  done,  so  large  an  amount  of  tannin  is  ex- 
tracted that  various  ills  are  apt  to  follow. 


34  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Iced  Tea. 

Four  teaspoons  tea;  2  cups  boiling  water.  Follow  recipe  for 
making  tea,  strain  into  glasses  which  are  y^  full  of  cracked  ice. 
Sweeten  to  taste,  and  allow  1  slice  lemon  to  each  glass  of  tea.  By 
chiUing  the  infusion  quickly,  the  flavor  is  much  better. 

Russian  Tea. 

Follow  recipe  for  making  tea.  Russian  tea  may  be  served 
either  hot  or  cold,  but  always  without  milk.  A  thin  slice  of  lemon 
or  a  few  drops  of  lemon  juice  is  allowed  for  each  cup.  Add  sugar 
according  to  the  taste.  In  Russia  a  preserved  strawberry  is  some- 
times added. 

Wellesley  Tea. 

This  tea  is  made  the  same  as  iced  tea.  Before  straining  place 
3  crushed  mint  leaves  in  glasses 

Herb  Teas. 

For  the  dried  herbs  use  1  teaspoonful  to  a  cup  of  boiling  water. 
Cover  and  stand  where  they  will  not  boil,  for  5  or  10  minutes.  Strain 
before  serving.  Too  long  steeping  makes  them  bitter  or  acrid  with- 
out increasing  their  medicinal  value. 

Chocolate  and  Cocoa 

These  contain  in  good  proportion  all  the  elements  necessary 
to  nourish  the  body.  Cocoa  is  the  seed  of  the  fruit  of  a  small  tropi- 
cal tree,  and  there  are  several  forms  in  which  it  is  sold,  the  most 
nutritious  and  convenient  being  chocolate.  Next  in  order  comes 
cocoa,  cocoa  nibs  and  last  cocoa  shells.  The  ground  bean  is  called 
cocoa.  Ground  finer  and  mixed  with  sugar  it  becomes  chocolate. 
The  broken  beans  are  called  "nibs"  and  the  shells  are  the  parts  of 
the  bean  that  are  removed  before  grinding.  These  shells  make  a 
delicate  drink,  but  contain  little  nourishment.  Pure  chocolate  is 
easily  assimilated  and  digested  as  food  by  those  able  to  take  fat, 
as  about  50  per  cent,  of  chocolate  consists  of  fat.  In  cocoa  the  ex- 
cess of  fat  is  removed.  Vanilla  is  the  best  flavor  to  add  to  choco- 
late. Cinnamon  also  is  good.  Neither  chocolate  or  cocoa  should 
be  boiled  too  long  or  the  flavor  is  impaired. 

Breakfast  Cocoa 
One  and  one-half  tablespoons  prepared  cocoa;  2  tablespoons 
sugar;  2  cups  boiling  water;  2  cups  milk;  pinch  of  salt.  Scald  milk, 
then  mix  together  cocoa  and  sugar  and  dilute  with  }4  cup  of  boil- 
ing water  to  make  a  smooth  paste,  add  remaining  water,  and  boil 
1  minute.     Turn  into  scalded  milk  and  beat  for  2  minutes. 


•  COFFEE,  TEA,  CHOCOLATE  AND  COCOA.  35 

Brandy  Cocoa. 

Three  tablespoons  cocoa;  13^  cups  boiling  water;  3^  cup  sugar; 
4  cups  milk;  3  teaspoons  cooking  brandy.  Prepare  as  Jleception 
cocoa,  then  add  brandy  before  beating. 

Reception  Cocoa. 

Three  tablespoons  cocoa;  a  few  grains  salt;  }/i  cup  sugar;  4 
cups  milk;  ^  cup  boiling  water.  Scald  milk;  mix  cocoa,  sugar  and 
salt,  adding  enough  boiling  water  to  make  a  smooth  paste;  then 
add  what  water  remains  and  boil  1  minute;  pour  into  scalded  milk 
and  beat  2  minutes  with  egg  beater. 

Chocolate. 

One  and  one-half  squares  of  chocolate;  1  cup  boiling  water; 
yi  cup  of  sugar;  few  grains  of  salt;  3  cups  milk.  Scald  milk;  melt 
chocolate  in  small  sauce  pan  placed  over  hot  water,  add  sugar,  salt 
and  gradually  boiling  water;  when  smooth  place  on  range  and  boil 
1  minute;  add  scalded  milk  and  beat  with  egg  beater  and  serve  in 
chocolate  cups  with  whipped  cream.  One  and  one-half  ounces 
vanilla  chocolate  may  be  used  instead  of  chocolate;  this  being 
sweetened,  less  sugar  is  required. 

Chocolate  Syrup. 

On  3  tablespoons  of  soluable  chocolate  or  cocoa  pour  1  pint  of 
boiling  water,  stirring  all  the  time.  Place  on  fire  and  stir  until  all 
is  dissolved,  then  add  1  pint  of  granulated  sugar,  stirring  until  it 
boils.  Boil  for  3  minutes,  strain,  cool  and  flavor  with  vanilla.  Keep 
the  syrup  in  a  cool  place.  Serve  with  3  tablespoons  of  the  syrup  in 
each  glass,  lumps  of  ice,  a  little  cream  and  the  rest  of  the  glass  filled 
up  with  milk.  Buy  soluable  chocolate  at  drug  stores  for  this  recipe. 
Ask  for  the  kind  used  in  making  fountain  syrups. 


36  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

CHAPTER  V. 

f  - 

SOUPS. 

"Soup  is  to  the  dinner  what  the  door  is  to  the  house." 

Introduction. 

Exactness  in  cooking  removes  the  danger  of  failure.  Recipes 
should  be  exactly  copied.  The  skeleton  of  soups  must  be  accurate, 
but  more  seasoning  or  more  thickening  may  be  added  to  suit  the 
individual  taste. 

Soups  should  be  brought  to  the  boiling  point  and  then  pushed 
back  on  the  stove  to  simmer,  as  boiled  soups  are  greasy  and  muddy. 
Seasonings  are  important.  Winter  vegetables,  such  as  turnips,  car- 
rots, celery  and  onions  should  be  kept  on  hand  for  soup;  also  sweet 
herbs,  including  thyme,  savory,  marjoram,  bay  leaves,  peppercorns, 
cloves,  allspice  berries,  stick  cinnamon,  dry  tarragon  leaves,  brown- 
ing, Worcestershire  sauce,  paprika,  with  additions  of  salt,  pepper 
and  parsley  are  essentials  for  soup  stocks.  Flour,  cornstarch,  arrow- 
root, fine  tapioca,  sago,  pearl  barley,  rice,  bread  or  eggs  are  added 
to  give  consistency  and  nourishment  to  the  soups. 

Vegetables  and  seasonings  should  be  added  the  last  hour. 

In  getting  meat  from  the  market,  have  bone  and  meat  cut  into 
small  pieces.  When  ready  to  start  soup,  put  meat  and  bone  in  soup 
kettle,  cover  well  with  cold  water.  Let  stand  1  hour  to  draw  out 
juices;  heat  gradually  to  boiling  point;  set  on  back  of  stove  and  let 
simmer  6  to  7  hours.    This  will  form  stock  for  many  kinds  of  soup. 

To  clear  soup  stock:  Add  white  of  an  egg  or  washed  egg  shells 
(2  or  3)  to  cold  strained  stock  and  bring  to  a  boil  slowly.  Then  re- 
move from  fire  and  strain  through  flannel  cloth. 

Brown  Soup  Stock. 

Six  pounds  shin  of  beef;  3  quarts  cold  water;  3^  teaspoon 
peppercorns;  6  cloves;  3^  bay  leaf;  3  sprigs  thyme;  1  sprig  marjoram; 
2  sprigs  parsley;  3^  cup  each  carrot,  turnip,  onion  and  celery;  cut 
in  dice.  Wipe  beef  and  cut  lean  meat  in  inch  cubes.  Brown  }4 
meat  in  hot  frying  pan  in  marrow  from  marrow  bone.    Put  the  rest 


SOUPS.  37 

of  the  meat  fat  in  soup  kettle,  add  water  and  let  it  stand  30  minutes. 
Put  on  back  of  range,  add  browned  meat  and  heat  slowly  to  the 
boiling  point.  As  scum  rises  it  should  be  removed.  Cover  and  cook 
slowly  6  hours,  not  boiling.  Add  vegetables  and  seasoning;  cook 
1^  hours.    Strain  and  cool  as  quickly  as  possible. 

— Mrs.  Charles  Reitsch. 

White  Soup  Stock. 
Three  pounds  knuckle  of  veal;  1  pound  lean  beef;  3  quarts 
boiling  water;  1  onion;  6  slices  carrot;  1  large  stalk  celery;  3^  tea- 
spoon peppercorns;  3^  bay  leaf;  2  sprigs  thyme;  6  cloves.  Wipe 
veal,  remove  bone  and  cut  in  small  pieces;  cut  beef  in  small  pieces; 
put  bone  and  meat  in  kettle  and  cover  with  cold  water  and  bring 
quickly  to  boiling  point,  drain  and  throw  away  the  water.  Wash 
thoroughly  bones  and  meat  in  cold  water;  return  to  kettle;  add 
vegetables,  seasoning  and  3  quarts  boiling  water.    Boil  3  or  4  hours. 

Stock  reduced  half. 

— Mrs.  Charles  Reitsch. 

Bouillon. 

Five  pounds  lean  beef;  2  pounds  marrow  bone;  3  quarts  cold 
water;  3^  cup  each  diced  carrot,  turnip,  onion  and  celery;  1  table- 
spoon salt;  1  teaspoonful  peppercorns;  34  teaspoon  mixed  whole 
spices;  1  bay  leaf;  small  bunch  of  parsley;  few  drops  Kitchen 
Bouquet  to  color.  Soak  meat  in  cold  water  1  hour;  then  heat  to 
boiling  point;  skim  thoroughly  and  allow  to  simmer  5  hours.  Add 
vegetables  and  seasonings  the  last  hour.  Strain  and  cool.  Remove 
fat  when  cooled. 

Hot  bouillon  is  also  served  with  grated  Parmesan  cheese. 

Iced  bouillon  flavored  with  sherry  wine  is  served  cold. 

Good  Soup. 

Two  pounds  beef;  2  pounds  veal;  1  pound  mutton;  shce  of  beef 
liver.  Put  in  kettle  of  cold  water  and  place  over  fire.  As  it  cooks, 
salt  well  and  remove  scum.  Roast  an  onion  in  the  oven  and  when 
brown,  cut  fine  and  add  to  the  soup.  Also  add  the  celery  tops, 
parsley  and  cabbage  leaves.  Brown  in  butter  2  potatoes  sliced, 
add  to  the  soup  with  carrots  and  cauHflower.  Cook  slowly  for  2  or 
23^  hours.  Strain  through  a  fine  sieve,  and  add  noodles,  rice  or 
barley,  whichever  is  preferred.  Barley  should  be  cooked  a  full 
hour,  rice  20  minutes,  and  noodles  only  long  enough  to  cook  through. 

— Ernestine  Schumann  Heink. 


38  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Macaroni  Soup. 

One  quart  brown  stock;  ^  cup  of  macaroni,  broken  in  small 
pieces;  salt;  pepper;  onion  juice  to  taste.  Cook  macaroni  in  boil- 
ing salted  water.    Add  drained  macaroni  to  heated  stock. 

Spaghetti  soup  is  made  exactly  as  is  macaroni  soup. 

Creole  Soup. 

One  quart  brown  soup  stock;  1  pint  tomatoes;  3  tablespoons 
chopped  green  peppers;  2  tablespoons  chopped  onions;  34  cup  of 
butter;  3^  cup  of  flour;  salt;  pepper  and  Cayenne.  Cook  pepper 
and  onion  in  butter  5  minutes;  add  flour,  stock  and  tomatoes,  and 
simmer  15  minutes.  Strain;  put  through  a  sieve.  Just  before  serv- 
ing, add  2  tablespoons  grated  horseradish,  1  teaspoon  vinegar,  and 
3^  cup  macaroni  (cooked). 

Scotch  Soup. 

Three  pounds  mutton;  2  quarts  cold  water;  3^  tablespoon  salt; 
34  teaspoon  pepper;  1  small  onion;  1  sprig  parsley,  finely  chopped; 
2  tablespoons  flour;  23^  tablespoons  barley;  carrot  and  turnip,  3€ 
cup  each.  Cut  meat  in  small  pieces;  let  stand  in  cold  water  1  hour 
to  extract  juices;  then  heat  to  boiling  point.  Skim  and  cook  slowly 
1  hour.  Add  all  vegetables  and  seasonings,  the  turnip  and  carrot 
having  been  cooked  separately  in  boiling  salted  water.  Strain, 
cool,  remove  fat  and  add  flour  which  has  been  diluted  with  cold 
water.  Also  add  barley  which  has  previously  been  cooked  until 
soft  in  boiling  salted  water;  cook  3^  hour  longer. 

Nourishing  Broth. 

Two  pounds  of  neck  of  mutton;  3^  cupful  of  pearl  barley;  3^ 
cupful  each  of  carrot,  onion,  turnip,  celery  and  fine  suet  or  butter; 
1  tablespoon  each  of  salt  and  chopped  parsley.  Soak  barley  in 
cold  water  over  night.  Wipe  meat  with  wet  cloth.  Remove  fat 
and  skin  (which  relieves  it  of  its  strong  flavor)  and  put  the  meat 
on  to  cook  in  2  quarts  of  cold  water.  Let  it  heat  slowly  until  the 
scum  frees  itself  and  rises  to  the  surface,  then  skim  and  put  in  the 
vegetables.  Simmer  4  hours  and  serve  without  straining.  Add 
cooked  barley  3^  hour  before  serving. 

Consomm6  No.  I. 

Three  pounds  beef  and  marrow  bone;  3  pounds  veal;  3  pounds 
lamb  or  mutton;  3^  cup  onion  and  3^  cup  carrot  cut  in  dice;  celery, 
1  cup;  2  tablespoons  butter;  1  tablespoon  salt;  1  teaspoon  pepper- 
corns; 3^  bay  leaf;  1  sprig  marjoram;  3  sprigs  thyme;  3  quarts  cold 


V  SOUPS.  39 

water.  Cut  meat  in  cubes;  let  stand  1  hour.  Heat  to  boiling  point. 
Skim,  and  let  simmer  3  hours.  Add  vegetables  cooked  in  butter  5 
minutes,  and  remaining  seasonings.  Cook  13^  hours.  Strain. 
Cool  quickly.     Remove  fat  and  clear. 

Consomm^  No.  II. 

May  be  served  with  noodles,  macaroni  or  spaghetti  or  rice, 
first  cooked  in  boiling  salted  water,  or  served  with  French  string 
beans,  carrots  cut  in  small  shapes,  green  peas,  or  cooked  chicken 
meat  cut  in  small  dice. 

Claret  Consomme. 

To  1  quart  consomme,  add  1^  cups  claret  which  has  been 
cooked  8  minutes  with  a  stick  of  cinnamon  and  tablespoon  of  sugar. 

Chicken  Soup. 

One  chicken  cut  as  for  stew.  Cover  with  cold  water.  Simmer 
until  chicken  is  tender.  Drain  off  the  liquor  and  add  2  stalks  of 
celery,  1  slice  of  onion,  3^  bay  leaf,  salt  and  pepper;  cook  3^  hour. 
Strain  over  some  fresh  cooked  rice  and  add  a  little  parsley,  cut 
fine.  In  place  of  rice,  egg  kloesse  may  be  substituted.  Chicken 
may  be  creamed  and  used  the  next  day. 

Cream  of  Chicken  Soup. 

One  pint  of  cream;  1  chicken;  2  tablespoons  butter;  1  table- 
spoon flour;  3  stalks  of  celery;  1  small  onion.  Boil  chicken,  and 
season  with  salt  and  pepper.  Clear  broth.  Cook  celery  and  onion 
in  butter.  Remove  vegetables  and  add  flour  to  butter.  Heat  the 
stock  and  add  half  cream  thickened  with  butter  and  flour.  Dice 
chicken  meat,  and  add  to  broth.     Whip  remaining  cream,  and  add 

as  you  serve. 

— Mrs.  C.  S.  Brantingham 

Chicken  Tapioca  Soup. 

One  chicken,  cooked;  1  cup  pearl  tapioca;  1  pint  whipping 
cream.  Soak  tapioca  several  hours;  then  cook  in  a  double  boiler 
until  soft.  Make  the  broth  from  chicken  quite  strong.  Cool  and 
strain,  then  thicken  with  tapioca.  Heat  the  cream  (not  whipped) 
and  add  to  broth  and  tapioca.  When  serving,  pour  it  over  thinly 
minced  lettuce  previously  put  in  bouillon  cups,  and  a  little  whipped 
cream  on  top. 

— Mrs.  Frank  Wormwood. 


40  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Chicken  Gumbo. 

Prepare  a  chicken  as  for  frying.  Brown  in  a  soup  kettle  2 
tablespoons  of  flour  in  1  of  lard,  then  add  the  chicken  and  stir  fre- 
quently to  prevent  scorching.  When  the  pieces  are  well  browned, 
cover  with  3  quarts  of  boiling  water  and  set  back  on  the  stove, 
allowing  it  to  simmer  gently  for  an  hour  or  longer.  When  half 
done  add  a  finely  minced  onion,  some  parsley,  salt  and  a  little 
Cayenne  pepper.  When  the  chicken  is  tender  add  1  pint  of  cooked 
gumbo  or  okra  and  remove  at  once  from  the  fire.  Serve  with  rice, 
boiled  so  that  the  grains  stand  apart.  An  old  fat  hen  makes  the 
best  gumbo.  Wild  ducks,  remnants  of  roast  chicken  or  turkey 
also  make  a  fine  gumbo. 

— Mrs.   Anna  C.   Nohe,  Jennings,   La. 

Chicken  Chowder. 
Cut  a  4  pound  chicken  in  2  inch  squares.  Slice  4  good  sized 
potatoes;  1  slice  bacon,  diced;  1  small  green  pepper;  }/2  small  onion; 
}/2  cup  rice;  pepper  and  salt  to  taste.  Put  in  Casserole  dish  with  3 
quarts  boiling  water.  Bake  in  slow  oven  2j/^  hours.  Add  more 
water  if  necessary.     Keep  dish  covered. 

— Mrs.  a.  M.  Miner,  Thadwa  Cafe. 

Southern  Gumbo. 

Put  2  quarts  of  ham  liquor  after  the  fat  has  been  removed  into' 
a  kettle  and  add  ^  of  a  quart  can  of  tomatoes.  After  cooking  half 
an  hour  add  a  can  of  corn  and  a  cup  of  cooked  ham  cut  in  small 
pieces.  Let  boil  15  minutes.  Then  add  a  can  of  okra  about  10 
minutes  before  serving.  Have  a  dish  of  hot  boiled  rice  and  serve 
by  putting  a  spoonful  of  rice  into  a  plate  and  pouring  the  gumbo 
over  it,  or  the  rice  may  be  added  to  the  gumbo  while  cooking. 

Emergency  Soup. 
Cook  3^  cup  each  of  carrot  and  celery  cubes,  (1  tablespoon  cel- 
ery seed  may  be  substituted),  and  1  onion  cut  in  slices,  in  y^  cup 
butter,  10  minutes;  add  1  cup  potato  cubes  and  5  cups  cold  water, 
and  let  cook  1  hour.  Add  beef  extract  to  flavor,  and  salt  and  pepper 
as  needied.     Serve  very  hot,  either  with  or  without  straining. 

— Mrs.  Edward  Heiliger. 

Venetian  Soup. 
Prepare  a  clear  chicken  soup  by  simmering  a  fowl  for  several 
hours  in  water  to  cover,  with  seasonings  of  bay  leaf,  celery  seed, 
parsley,  whole  peppers  and  salt.     Cool  and  skim  off  the  fat;  heat 


SOUPS.  41 

to  boiling  point  and  add  seasonings  as  desired.  Separate  2  eggs, 
beat  the  whites  and  yolks  and  then  mix  together;  stir  in  sufficient 
flour  to  make  a  thin  batter.  Butter  a  hot  griddle  thoroughly  and 
bake  the  batter  as  large  griddle  cakes;  cut  into  very  fine  strings 
and  drop  into  the  hot  soup.     Serve  at  once. 

— Ruth  Wilkins. 

Mushroom  Soup. 

One  quart  of  chicken  broth;  1  can  of  mushrooms.  Chop  fine 
and  cook  in  the  broth  for  15  minutes.  Heat  3  cupfuls  of  milk  and 
1  of  cream.  Melt  together  4  tablespoonfuls  of  butter  and  4  of  flour. 
Cook  until  smooth.     Add  the  hot  mushrooms  and  broth. 

Pur^e  of  Tomato  Soup. 

Take  a  small  piece  of  beef;  put  on  in  cold  water  to  cover; 
skim  off  all  scum;  cut  up  1  large  potato  and  onion,  bunch  of  pars- 
ley, a  little  cloves,  bay  leaves,  salt  and  pepper,  and  a  little  sugar; 
small  can  of  tomatoes.  Cook  slowly  about  2  hours.  Take  from 
fire,  strain  through  fine  sieve,  put  back  on  fire,  add  either  rice  or 
macaroni.  When  done,  thicken  with  a  little  flour,  water  and  a 
small  piece  of  butter.     This  is  good  tomato  soup. 

Tomato  Soup. 
One-half  can  of  tomatoes;  3^  cup  water;  1  onion;  Yj.  cup  celery 
stalks;  1  bay  leaf;  sprig  of  parsley;  2  cloves;  6  peppercorns,  and 
allspice;  a  bit  of  cinnamon  stick  (or  a  few  of  the  mixed  spices). 
Boil  3^  hour.  Add  3  cups  rich  soup  stock,  strain  and  serve  with 
croutons.     This  is  enough  for  three  persons. 

— C.  Radecke. 

Celery  Soup. 
Two  cups  white  stock;  3  cups  celery,  cut  in  1  inch  cubes,  2 
cups  boiling  water;  1  slice  of  onion;  2  tablespoons  butter;  3  table- 
spoons lard;  2  cups  milk;  1  cup  cream;  salt  and  pepper.  Parboil 
celery  in  water  10  minutes,  drain;  add  stock;  cook  until  celery  is 
soft  and  rub  through  sieve.  Scald  onion  in  milk,  remove  onion, 
add  milk  to  stock,  bind;  add  cream  and  seasoning. 

— Mrs.  Harry  Sackett. 

Black  Bean  Soup. 

Two  tumblers  black  beans;  1  quart  stock;  3^  cup  tomato 
catsup;  1  sliced  onion;  pinch  of  summer  savory;  salt  and  pepper. 
Soak  beans  over  night.     Next  day  boU  until  soft  enough  to  work 


42  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

through  a  colander.  By  adding  the  beef  stock  to  them,  they  pass 
through  the  strainer  more  easily.  After  adding  the  other  ingredients 
strain  again  through  a  fine  soup  strainer.  When  all  ingredients 
have  been  cooked  and  thoroughly  blended,  serve  with  sliced  lemon. 

— Mrs.  Antes  Ruhl. 

Chestnut  Soup. 

Fifty  Spanish  chestnuts;  2  quarts  of  white  stock  (chicken  or 
veal);  }^  pint  of  stale  bread  without  crust;  1  pint  of  milk  or  cream; 
1  tablespoon  butter;  13^  teaspoon  salt;  i  teaspoon  pepper.  Blanch 
and  boil  chestnuts  30  minutes.  Drain  and  pound  until  fine  as  meal. 
To  this  gradually  add  1  quart  of  the  stock,  pounding  all  the  time. 
Add  other  ingredients  except  butter  and  milk.  Cook  gently  for  2 
hours.  Take  from  fire  and  strain.  Add  butter  and  cream,  and 
return  to  fire  and  heat. 

— Mrs.  C.  S.  Brantingham. 

Almond  Soup. 

Two  cups  chicken  stock;  \}/^  cups  veal  stock;  }/2  cup  tomatoes; 
salt  and- pepper;  4  tablespoons  butter;  4  tablespoons  flour;  1  cup 
cream;  3^  pound  almonds.  Blanch  and  shred  (or  chop)  almonds 
and  brown  slightly  in  a  little  butter.  Have  the  stock  strained  and 
ready  for  use.  Melt  the  butter,  add  flour,  and  a  cup  of  stock  slowly. 
Let  cook  5  minutes.  Then  add  rest  of  stock,  strained  tomatoes 
and  lastly  the  cream,  which  must  be  added  just  before  serving. 
Put  almonds  in  the  dish  and  pour  soup  over  them. 

— Ruth  Wilkins. 

Duchess  Soup. 
One  quart  milk;  2  medium  sized  onions  fried  in  2  tablespoons 
butter  for  2  minutes.  Then  add  2  tablespoons  of  flour,  1  teaspoon 
salt,  and  pepper  to  taste.  Stir  this  in  the  hot  milk  and  boil  8  min- 
utes; then  strain.  Beat  3  eggs  to  a  light  froth,  pour  in  soup.  Stir 
constantly.     It  must  not  boil. 

— Mrs.  L.  a.  Weyburn. 

Cream  of  Asparagus  Soup. 
Two  bunches  asparagus;  1  pint  cold  water;  1  heaping  table- 
spoon butter;  1  heaping  tablespoon  flour;  2  cups  scalded  milk; 
salt  and  paprika.  Cut  asparagus  in  inch  pieces,  cook  until  tender. 
Rub  through  a  sieve.  To  scalded  milk  add  liquor  and  pulp  of  aspar- 
agus. Blend  butter  and  flour  together  and  add  to  mixture,  pepper 
and  salt,  and  cook  2  minutes. 


SOUPS.  43 

Cream  of  Cheese  Soup. 

One  quart  of  milk  in  double  boiler.  Add  1  tablespoon  of 
grated  carrot,  1  small  tablespoon  of  the  pulp  and  juice  of  an  onion. 
Secure  this  by  crushing  a  half  onion  over  a  lemon  squeezer.  One 
tablespoon  finely  minced  parsley,  1  piece  of  celery.  Melt  2  good 
tablespoons  butter.  Mix  in  it  2  scant  tablespoons  of  flour,  stir  in 
hot  milk  and  cook  15  minutes,  stirring  often.  Remove  celery. 
Then  add  1  cup  rich  cheese,  grated.  Cook  a  minute  or  two  more 
till  dissolved.  Take  from  fire  and  add  beaten  yolks  of  2  eggs. 
Serve  at  once  with  a  spoonful  of  whipped  cream  to  each  dish. 

— Mrs.  0.  R.  Brouse. 

Peanut  Soup. 
To  3  pints  of  hot  water  add  2  cups  of  roasted  peanuts,  chopped 
very  fine;  1  onion,  sliced  and  sauted  a  golden  brown  in  2  table- 
spoons of  butter;  1  tablespoon  of  celery  seed;  1  bay  leaf  and  1  sprig 
of  parsley.  Simmer  for  1^2  hours,  then  pass  through  a  coarse  sieve 
and  return  to  the  stove.  Rub  together  2  tablespoons  each  of  but- 
ter and  flour,  dilute  with  a  little  hot  soup  and  stir  into  the  kettle. 
Also  add  1  green  pepper  and  1  tomato  cut  in  small  cubes  after  re- 
moving the  seeds.  Simmer  about  20  minutes  more,  then  season 
with  salt,  pepper  and  Kitchen  Bouquet,  and  serve  with  thin  slices 
of  lemon  In  the  tureen  or  in  individual  plates. 

— Ruth  Wilkins. 

Corn  Soup. 

One  can  corn;  1  quart  and  2  gills  milk;  3  tablespoons  butter; 
2  tablespoons  flour;  2  generous  teaspoons  salt;  }/2  teaspoon  pepper; 
2  tablespoons  minced  onion;  yolks  of  2  eggs.  Chop  corn,  put  in 
double  boiler  with  quart  of  milk.  Cook  15  minutes,  then  add  flour 
and  butter  cooked  until  smooth  and  frothy;  add  to  corn;  also  pepper 
and  salt.  Cook  15  minutes  longer.  Strain  and  return  to  fire.  Beat 
yolks  of  eggs,  add  to  2  gills  of  cold  milk,  stir  into  soup.  Cook  1 
minute,  stirring  constantly. 

— Mrs.  Elliott  West. 

Corn  Chowder. 

Cut  a  cube  of  fat  salt  pork  about  13^  inches  square  into  small 
pieces,  and  try  it  out.  Add  a  sliced  onion  and  cook  5  minutes. 
Boil  4  cups  of  sliced  potatoes  5  minutes;  drain,  add  the  fat  and  2 
cups  of  fresh  boiling  water,  and  cook  until  the  potatoes  are  soft. 


44  THE    MENDELSSOHN    CLUB    COOK    BOOK. 

Put  4  cups  of  milk  in  a  double  boiler,  and  scald;  add  4  cups  of 
stewed  corn  and  the  potatoes,  and  heat  again.  Season  with  salt 
and  pepper,  add  3  tablespoons  of  butter.  Serve  with  old  fashioned 
water  crackers. 

— Ruth  Wilkins. 


Pur€e  of  Pea  Soup. 

One  quart  of  peas,  or  1  can;  1  quart  milk;  2  small  onions, 
chopped;  salt  to  taste.  Cook  in  double  boiler,  until  peas  are  well 
cooked;  strain,  put  milk  back  into  double  boiler,  and  rub  peas 
through  sieve,  adding  pulp  to  milk;  put  1  tablespoon  butter  in 
saucepan,  mix  1  tablespoonful  flour,  when  smooth,  gradually  add 
to  milk;  season  with  pepper  and  salt,  and  cook  a  few  minutes. 
Then  serve. 

— Mrs.  Elliott  West. 

Cream  of  Pea  Soup. 
One  can  peas;  1  pint  cream;  salt  and  pepper  to  taste.  Heat 
the  contents  of  1  can  of  peas  in  fresh  water.  Drain  and  put  through 
a  vegetable  press  to  extract  the  skins.  To  the  mashed  peas,  add  1 
pint  cream,  season  well  with  salt  and  pepper,  and  allow  the  mix- 
ture to  just  reach  the  boiling  point.  Serve  with  croutons.  A  lit- 
tle portion  of  whipped  cream  as  you  serve. 

— Mary  Walton. 

Split  Pea  Soup. 
One  pound  split  peas;  3^  pound  salt  pork;  celery  and  onion  to 
taste.  Soak  peas  in  2  quarts  water  over  night.  Put  over  fire  in 
morning  with  salt  pork.  Boil  4  hours  or  more.  Add  celer}^  and 
onion  to  taste.  Strain  and  serve  with  a  little  whipped  cream  in 
bottom  of  dish. 

— Mrs.  Elliott  West. 

Black  Bean  Soup. 
One  pint  black  beans;  2  quarts  water;  1}4  tablespoons  flour; 
2  tablespoons  butter;  1  onion;  ^  teaspoon  salt;  Cayenne;  }4  tea- 
spoon mustard;  ^  teaspoon  pepper,  2  stalks  celery  or  3^  teaspoon 
celery  salt;  2  hard  boiled  eggs;  1  lemon.  Soak  beans  over  night; 
in  the  morning  drain  and  add  the  cold  water.  Slice  onion  and 
cook  in  1  tablespoon  of  butter,  add  to  beans,  also  celery  cut  in 
pieces.    Simmer  4  or  5  hours.    Rub  through  a  sieve,  reheat  to  the 


SOUPS.  45 

boiling  point  and  add  salt,  pepper,  mustard  and  Cayenne,  well 
mixed.  When  boiling,  add  flour  and  remaining  butter,  which 
have  been  cooked  together.  Strain  again,  and  just  before  serving 
add  2  tablespoons  sherry,  1  teaspoon  Kitchen  Bouquet,  and  more 
salt  if  necessary.  Serve  a  slice  of  egg  and  lemon  in  each  plate, 
and  pass  croutons  with  the  soup. 

— Mrs.  William  S.  Miller. 

Lenten  Soup.  . 
Prepare  3  carrots,  3  turnips  and  3  onions  by  scraping,  peel- 
ing and  washing.  Slice  them  and  saute  them  in  a  little  fresh  lard  or 
drippings  until  a  golden  brown.  Cut  up  a  head  of  celery  and  put 
in  and  fry  a  few  minutes.  Add  to  this  mixture  2  cloves,  1  tea- 
spoon salt,  3^  teaspoon  of  mild  pepper,  a  little  parsley,  and  a  little 
grated  nutmeg.  Cover 'this  with  nearly  3  quarts  of  water  and  sim- 
mer for  3  hours.  This  may  be  used  instead  of  meat  broth  in  the 
Lenten  season. 

Potato  Soup. 

Take  4  potatoes,  peel  and  slice  thin,  put  enough  water  to 
cook  soft,  2  or  3  slices  of  nice  salt  pork  cut  thin,  1  small  onion;  if 
liked,  also  a  bit  of  chopped  green  pepper.  When  done  season 
with  salt,  pepper,  butter  the  size  of  a  walnut.  Fill  up  with  milk. 
Let  boil  and  serve. 

Corn  and  Tomato  Soup. 
One-half  can  tomatoes;  3^  can  corn;  simmer  together  until 
well  cooked;  put  through  sieve;  keep  hot.  1  tablespoon  butter 
melted  in  double  boiler;  2  tablespoons  flour;  1  quart  cold  milk. 
To  this  cream  sauce  add  salt  and  Cayenne  to  taste.  Pour  this  into 
strained  mixture  and  serve  at  once. 

— Mrs.  Daisy  King. 

Cream  of  Celery  Soup. 

Cover  4  cups  of  celery,  cut  in  small  pieces,  with  1  pint  of  boil- 
ing water  and  cook  until  soft — about  30  minutes.  Then  press 
through  a  coarse  sieve.  Scald  1  quart  of  milk  with  a  sHce  of  onion, 
remove  the  onion,  and  add  the  cooked  celery.  Rub  together  3^  cup 
of  flour  and  3  tablespoons  of  butter,  stir  into  the  soup  and  cook 
until  it  thickens.     Season  with  salt  and  pepper. 

— Ruth  Wilkins. 


46  THE    MENDELSSOHN    CLUB    COOK    BOOK. 

Cream  of  Tomato  Soup. 

Put  1  pint  of  tomatoes  on  to  heat,  with  a  pinch  of  salt  and  one 
of  soda,  in  a  vessel  that  will  hold  not  less  than  a  quart.  In  another 
vessel  put  a  quart  of  milk  to  heat,  and  in  a  granite  pan  that  sets  on 
a  tea-kettle  when  the  lid  is  off,  put  1  heaping  tablespoon  of  butter; 
when  it  is  melted  add  2  heaping  tablespoons  of  flour  and  mix  with 
butter  until  all  is  smooth,  and  add  this  to  the  well  cooked  toma- 
toes, beating  until  all  is  mixed  well,  and  set  on  the  stove  to  heat, 
watching  and  stirring  it  &\l  the  time.  Then  pour  heated  milk  into 
the  tomatoes  and  mix  thoroughly  until  it  becomes  thick,  and  then 
serve  to  four  people.  This  is  a  sure  way  to  keep  milk  from  curdling, 
also  makes  delicious  soup.  Onions  may  be  added  to  tomatoes 
when  they  are  canned  purposely  for  soup,  if  desired.  Tomatoes 
may  be  strained  if  desired.     This  is  simple,  good  and  practical. 

Soup  From  Left-Overs. 

Slice  an  onion  into  a  teaspoon  of  melted  butter;  brown  well. 
Add  a  pint  (more  or  less)  of  milk.  When  hot,  add  3^  a  cupful  or 
less  of  creamed  potatoes,  peas,  cauliflower,  singly  or  combined; 
rub  through  a  coarse  sieve;  season  with  salt  and  paprika,  and  serve. 
The  flavor  may  be  varied  by  the  addition  of  beef  extract,  or  a  few 
drops  of  Kitchen  Bouquet.  If  the  original  cream  sauce  has  not 
furnished  enough  thickening,  rub  2  teaspoons  of  flour  in  a  little 
cold  milk.  Or,  beat  well  yolks  of  2  eggs,  pour  on  them  slowly 
about  3^  a  cup  of  the  hot  soup,  stirring  rapidly;  then  add  to  the  re- 
maining soup  and  serve  immediately.  This  makes  a  nourishing 
and  cheap  luncheon  soup. 

— Mrs.  George  Nelson  Holt. 

Clam  Chowder  No.  I. 

Wash  fifty  clams  thoroughly  and  put  them  in  a  pot  with  half 
a  pint  of  water;  when  the  shells  are  open  they  are  done.  Take 
them  from  the  shells  and  chop  fine,  saving  all  the  clam  water  for 
the  chowder.  Fry  out  a  large  bowl  of  salt  pork,  cut  up  fine,  and 
when  the  scraps  are  a  good  brown  take  them  out  and  put  in  a  large 
bowl  of  chopped  onions  to  fry.  They  should  be  fried  in  a  frying 
pan  and  the  chowder  kettle  be  made  clean  before  they  are  put  in  it. 
(The  chief  secret  in  chowder  making  is  to  fry  the  onions  so  deli- 
cately that  they  will  be  missing  in  the  chowder.)  Add  a  quart  of 
hot  water  to  the  onions,  put  in  the  clams,  clam  water,  and  pork 
scraps.  After  it  boils  add  a  large  bowl  of  potatoes  cut  into  eighths 


SOUPS.  47 

of  original  size  and  3^  a  can  of  tomatoes,  and  when  they  are  cooked 
the  chowder  is  finished.  Before  it  is  taken  up,  thicken  with  a  cup 
of  cracker  crumbs  and  add  a  quart  of  milk.  No  seasoning  is 
needed  but  good  black  pepper. 

Clam  Chowder  No.  II. 

Two  cans  clams,  chopped;  1  can  tomatoes,  chopped;  1  cup 

diced  carrots;  2  cups  potatoes  (diced);  2  onions,  sliced;  M  pound 

salt  pork,  diced  and  fried;  3^  pound  butter;  4  quarts  milk.     Warm 

butter  and  cook  3^  cup  flour  in  it.     Black  and  red  pepper.     Cook 

carrots  and  potatoes  first.     Fry  the  salt  pork  and  then  the  onions 

in  this  grease.     Put  potatoes  on  to  cook  a  little,  then  add  clams, 

then   onion   and   pork,   potatoes,    carrots,   etc.,   butter   and   flour 

(cooked  together)  and  last  the  milk. 

— Mrs.  Edwin  St.  John. 

Clam  Chowder  No.  III. 
One  can  Doxsee  clams;  1  pint  tomato;  3  medium  sized  onions; 
6  or  8  medium  sized  potatoes;  3^^  cup  butter;  13^  pints  milk.  Peel 
and  dice  potatoes  and  put  on  to  boil.  Slice  the  onions  into  the 
tomato  and  cook  until  they  are  tender.  Then  add  the  cut  up  clams 
and  juice  of  same,  and  let  simmer  about  15  minutes.  Pour  the 
cooked  potatoes  into  this  and  add  the  butter  and  milk  with  a  gen- 
erous seasoning  of  salt  and  white  pepper.  Thicken  with  ground 
cracker  and  let  all  come  to  a  boil  before  serving. 

— Mrs.  George  Needham. 

Fish  Chowder. 

Four  pounds  fresh  cod  or  haddock,  remove  bones,  head  and 
tail;  add  2  cups  cold  water.  Cook  these  20  minutes.  1  large  slice 
salt  pork  cut  in  small  pieces,  try  out  and  add  an  onion;  fry  a  light 
brown.  Strain  fat  into  stew-pan.  Parboil  4  cups  potatoes,  cut  in 
cubes,  in  boiling  water  to  cover.  Drain  and  add  potatoes  to  fat; 
add  2  cups  boiling  water  and  cook  5  minutes;  add  liquor  from  bones; 
then  add  fish;  simmer  10  minutes.  Add  4  cups  scalded  milk,  1 
tablespoon  salt,  pepper,  3  tablespoons  butter  and  8  common 
crackers,  soaked  in  enough  cold  milk  to  moisten.    Boil  up  and  serve. 

Crab  Soup. 

Six  hard-shelled  crabs;  3  cups  white  stock;  ^  cup  cracker  or 
bread  crumbs;  ]4,  chopped  small  onion;  sprig  chopped  parsley; 
2  tablespoons  butter;  2  tablespoons  flour;  1  cup  cream;  salt  and 


48  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

paprika.  Chop  finely  the  crab  meat,  add  stock,  crumbs,  parsley, 
onion  and  cook  gently  25  minutes.  Rub  through  a  sieve.  Cook 
flour  and  butter  together;  add  to  cooked  mixture,  then  the  cream 
and  seasoning  last. 

Oyster  Cream. 
One  quart  oysters;  1  quart  whipping  cream.  Simmer  oysters 
in  their  own  liquor  until  edges  curl  slightly.  Then  drain  and 
thicken  the  oyster  liquor  with  2  tablespoons  of  butter  and  1  table- 
spoon of  flour.  Put  the  half-cooked  oysters  into  the  cream  and 
cook  until  oysters  are  perfectly  dry,  then  strain  and  add  the  cream 
to  the  oyster  liquor.     Do  not  leave  oysters  in  soup. 

— Mrs.  Wait  Talcott. 

Oyster  Broth. 

One  pint  oysters,  washed;  1  quart  cold  water;  }/^  cup  of  celery; 
simmer  ^/i  of  an  hour.  Skim,  strain,  add  salt  and  pepper  to  taste. 
1  cup  of  hot  milk,  1  tablespoon  butter,  added  last,  3^  cup  of  cream 
if  desired. 

— C.  Radecke. 

Cherry  and  Pineapple  Soup. 

Boil  together  1  pint  of  sour  cherries,  1  pint  of  grated  fresh 
pineapple  and  1  quart  of  water  for  20  minutes.  Mix  }/2  cup  of 
sugar  with  2  tablespoons  of  arrowroot  (powdered),  stir  into  the  hot 
soup  and  cook  10  minutes.  Strain;  add  1  cupful  of  pitted  cherries. 
Serve  ice  cold. 

— Mrs.  Fanny  C.  Moffatt. 

Fruit  Soup. 

One  cup  raisins;  1  cup  of  prunes;  1  cup  of  cranberries;  1  cup 
of  canned  peaches;  juice  of  1  orange;  juice  of  1  lemon;  2  cups  of 
water;  1  teaspoon  of  sago;  sugar  to  taste.  Boil;  strain;  then  add 
1  cup  of  canned  cherries.  Heat  it  thoroughly  and  serve  with  crou- 
tons. 

— Mrs.  Thornson,  Rock  Island,  111. 

White  Wine  Soup. 
Brown   3   tablespoons   flour  in  some   butter.      Add    1    quart 
water.    Put  over  fire.    When  hot,  stir  in  slowly  1  quart  white  wine. 
When  it  boils,  add  sugar,  cinnamon  and  lemon  rind  to  taste.    Lastly 
add  beaten  yolks  of  2  egg?. 

— Mrs.  Edwin  St.  John. 


SOUPS.  49 


SOUP  ACCOMPANIMENTS. 

Dumplings  for  Soup. 

Scald  1  cup  milk  and  1  tablespoon  butter.  Stir  into  this,  1  cup 
flour,  beating  continually  so  that  it  does  not  become  lumpy.  Cook 
until  the  mixture  loosens  itself  from  the  kettle.  Allow  this  to  cool 
somewhat,  add  1  well  beaten  egg  and  season  to  taste  with  salt  and 
nutmeg.  The  mixture  will  be  very  stiff  and  must  be  thoroughly 
beaten.  With  a  tablespoon  drop  small  dumplings  into  boiling  soup 
stock.     As  soon  as  they  rise  to  the  top  of  kettle  they   are   done. 

— Mrs.  Ferd  Stedinger. 

Noodles. 

One  egg;  3^  teaspoon  salt;  flour.  To  the  beaten  egg  add  salt 
and  flour  enough  to  make  stiff  dough.  Roll  out  on  floured  board 
as  thin  as  possible.  Cover  for  about  3^  hour.  Then  cut  in  strips 
or  roll  the  sheet  and  slice  off  as  thin  as  possible;  toss  on  board  and 
let  dry.     Add  to  soup  and  boil  20  minutes. 

Egg  Kloesse. 
One  egg;  1  tablespoon  water;  salt;  2  tablespoons  flour;  large 
pinch  baking  powder;  beat  all  together  until  smooth.  It  should  be 
just  thick  enough  to  drop  off  of  spoon  into  hot  soup  in  small  quan- 
tities. Let  boil  a  few  minutes,  and  serve  at  once.  Delicious  in 
chicken  or  beef  bouillon. 

—Mrs.  Radecke. 

Croutons. 
Take  bread  cut  thin  {}4  inch);  spread  with  butter  cut  in  1^3  or 
}4  inch  cubes;  place  in  pan  and  set  in  the  oven  until  dry  and  a 
golden  brown,  stirring  occasionally.  Serve  with  clear  soups  or 
cream  soups.  The  butter  may  be  omitted.  The  cubes  may  also  be 
fried  in  deep  beef  fat,  a  rich  brown. 

Toast  Sticks. 
Cut  thin  slices  of  bread   (3^  inch  in  thickness),  cutting  off 
crusts;  make  oblong  1  inch  wide  and  4  inches  long.     Toast  care- 
fully in  the  oven. 


50  THE  MENDELSSOHN  CLUB  COOK  BOOK. 


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LIGHTING    FIXTURES 
ELECTRIC    WIRING 


SELLS,    MILLER,    SANTEE    CO. 
103  West  State  St. 


Palace  of  Sweets 


jpure  Hcd  (Tream 

Mta6«  of  pur«  cream — 
no  adulterations 

(tanbids  of  Quality 
an6  "purity 

MZanufactured  of  t^e  best  of  material 


51 


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* 


Food  should  he  not  only  Well  cool^ed, 
hut  well  served. 


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Enrkfnrh  Qpualttg" 


Made  by  the  Rockford  Silver  Plate  Co. , 
will  satisfy  the  requirements  of  the  most 
exacting  tastes,  and  the  fastidious  hostess 
cannot  help  feeling  that  her  table  is  correct 
if  set  with  Rockford  Quality  silver. 


# 


We  rarry  every  article  essential 
for  proper  serving. 

SALAD  FORKS  BERRY  SPOONS 

OYSTER  FORKS  CUCUMBER   SERVERS 

BOUILLON  SPOONS  JELLY  SERVERS 

ICED  TEA  SPOONS  COLD  MEAT  FORKS 

BUTTER  SPREADERS  GRAVY  LADLES 

And  many  other  serving  spoons  and  forks. 


J.  (E.  fnt&  Sc  g-nn  ^ 

204  W.  Butt  Bt. 


52 


FISH.  53 


CHAPTER  VI. 

FISH  AND  METHOD  OF  COOKING. 

FISH. 

Fish  a  la  Perfection. 

From  a  Man's  Point  of  View. 

Take  a  guide,  go  miles  from  anywhere,  catch  bass  or  trout, 
have  it  prepared  wath  salt-pork  or  bacon,  have  it  served  on  a  gen- 
erous slice  of  bread,  accompany  it  with  a  cup  of  fine  coffee,  top 
off  with  a  good  cigar,  and  then  feel  like  thanking  the  stars  that 
you  are  alive. 

— Harrison  M.  Wild. 

Fish  should  be  butchered  while  alive,  slit  about  1  inch  from 
the  tail,  up,  hung  in  the  shade  about  ^  of  an  hour  to  bleed.  Pre- 
pared in  this  way  will  always  retain  its  flavor.  Fish  are  good 
when  the  gills  are  red,  eyes  are  full,  and  the  body  firm  and  stiff. 

Table  for  Cooking  Fish. 

Trout  should  always  be  boiled  or  baked.  White  fish  is  good 
boiled,  but  best  broiled.  Black  bass,  when  large,  boiled;  when 
small,  broiled.  Red-snapper  should  always  be  boiled.  Muscalonge, 
baked  or  boiled.  Fresh  mackerel  should  be  broiled.  Perch,  Smelts, 
Brook  Trout,  Ciscoes,  Bull-heads  and  Herrings  are  all  better  fried. 

To  Boil  Fish. 

Place  in  cold,  salt  water  before  cooking,  to  make  it  firm.  When 
ready  to  cook  place  in  cloth  bag  or  wrap  in  cloth  tied  tightly,  put 
in  cold  water  and  boil.    Always  put  salt  in  the  water  before  cooking. 

To  Fry  Fish. 

Clean,  wash  and  dry  thoroughly.  Dip  in  yolk  of  egg  well  beaten ; 
then  in  fine  grated  bread  crumbs,  flour  or  meal.  If  wished  to  look 
extra  nice,  repeat  the  egg  and  bread  crumbs.  Fry  in  boiling  lard, 
a  light  brown,  and  serve  hot  free  from  grease.  Fish  fried  in  Olive 
oil  adds  greatly  to  the  flavor. 


54  THK  MENDELSSOHN  CLUB  COOK  BOOK. 

To  Broil  Fish. 

Wash  and  wipe  the  fish  dry,  and  spht.  Lay  on  the  broiler 
with  the  skin  up.  When  browned,  turn.  Have  some  butter,  with 
pepper  and  salt  in  it,  and  mop  it  over  the  fish  while  broiling.  It 
will  take  about  20  minutes  to  cook  one  of  medium  size.  Serve  on 
hot  dish,  and  pour  over  it  drawn  butter. 

Creole  Stuffing  for  Baked  Fish. 
Five  pounds  trout,  white  fish  or  shad;  3^  green  sweet  pepper; 
3^  cucumber;  1  bunch  of  parsley;  3  large  or  3^  can  tomatoes;  1 
slice  salt  pork.  Grind  all  together  in  meat  grinder,  drain  off  liquor, 
add  a  little  onion  juice,  2  tablespoonfuls  of  butter,  add  cracker 
crumbs  till  stifif. 

— Mrs.  Gussie  Miner,  The  Thadwa. 

Anchovy  Sauce. 

One  tablespoon  butter;  2  tablespoons  flour;  rubbed  together; 
moisten  with  1  pint  boiling  water;  add  3^  tablespoon  Anchovy 
sauce,  2  teaspoonfuls  catsup,  a  little  Worcestershire  sauce,  little 
salt  and  pepper,    1  teaspoonful  walnut  catsup. 

— Mrs.  Gussie  Miner,  The  Thadwa. 

Fish  Sauce. 

One-half  pint  cream;  1  medium  sized  cucumber,  chopped  and 
squeezed  dry  in  cloth.  To  the  cream  add  salt  and  vinegar  to  taste, 
(3  or  4  tablespoonfuls),  add  dry  cucumber  and  serve  very  cold. 

— Mrs.  Webb  C.  Stevens. 

Tartare  Sauce. 

To  be  served  on  white  fish,  trout,  smelts,  halibut  or  fresh  cod. 
One  quart  Mayonnaise:  Yolks  of  3]eggs,  beaten;  1  pint  oil;  14,  cup 
vinegar;  3^  cup  whipped  cream;  stir  10  minutes. 

Chop  up  6  sour  pickles,  3  tablespoonfuls  of  capers,  2  bunches 
parsley,  1  Sharlot  onion,  chop  very  fine;  add  3^  teaspoonful 
paprika,  3^  teaspoonful  celery  salt,  little  salt  and  pepper,  then 
add  to  Mayonnaise. 

— Mrs.  Gussie  Miner,  The  Thadwa. 

Fish  Chowder. 
Slice  10  medium  potatoes  and  5  white^onions ;  season  with  salt 
and  pepper,  and  boil  2  minutes  covered  with  water.     Boil  3  fish 
(more  or  less),  20  minutes.    Remove  from  liquor  and  bone  and  skin 


FISH.  55 

fish.  Add  liquor  to  potatoes  and  onions.  Dice  Y2  pound  of  salt 
pork  and  fry  until  brown.  Put  these  pieces  with  chowder.  Thicken 
salt  pork  drippings  with  3  tablespoonfuls  of  flour,  add  this  thicken- 
ing to  chowder  and  boil  20  minutes.  Five  minutes  before  taking 
off  from  the  stove  add  fish  and  2  tablespoonfuls  of  butter. 

— Mrs.  F.  G.  Shoudy. 

Stewed  Perch — Old  Country  Style. 
Scale  and  clean  10  pounds  of  perch;  sprinkle  bottom  of  kettle 
with  flour,  salt  and  pepper  and  bits  of  butter.  Lay  in  fish,  whole — 
repeat  flour,  butter,  salt  and  pepper,  then  fish  until  all  is  in.  Pour 
in  w^ater  to  cover,  about  1  quart.  Add  bay  leaf,  6  pepper  kernels. 
Boil  slowly  45  minutes,  take  fish  out  on  platter,  add  juice  of  1 
lemon  to  gravy,  strain  and  pour  over  fish. 

— Mrs.  Gussie  Miner,  The  Thadwa. 

Fried  Shad. 

After  the  shad  is  cleaned  and  washed,  split  it  down  the  back, 
cut  out  the  back  bone,  divide  the  fish  into  pieces  about  3  or  4  in- 
ches square,  and  lay  them  on  a  clean  dry  cloth.  Have  in  readiness 
a  dripping  pan  or  a  large  frying  pan  containing  hot  fat  ^  inch  deep, 
roll  the  fish  in  flour  seasoned  with  salt  and  pepper,  put  it  into  the 
fat  while  smoking  hot  and  fry  it  brown  on  both  sides;  use  a  broad 
spatula  or  cake  turner  to  turn  over  the  pieces  in  order  to  preserve 
them  entire.  As  quickly  as  the  pieces  brown  lift  them  out  of  the 
pan,  .lay  them  on  brown  paper  for  a  minute  to  free  them  from  fat 
and  then  turn  them  onto  a  hot  dish.  Serve  with  lemons,  pickles 
or  cucumbers. 

Shad  Roe. 

Put  the  roes  in  a  pan  and  cover  with  cold  water,  and  parboil; 
be  careful  not  to  break  them.  When  done  take  from  the  water  and 
cool,  then  season  with  salt  and  pepper;  dust  with  flour  and  dip 
into  beaten  egg;  roll  in  bread  crumbs  or  cracker  dust;  brown  in 
boiling  lard  and  serve  hot.  May  be  served  on  edge  of  platter  with 
shad. 

Fish  Balls. 

Two  pounds  pickerel,  trout  or  codfish;  scrape  from  skin  and 
chop  fine;  add  1  onion  chopped  and  mashed;  work  in  3^  pound  of 
melted  butter  till  white;  V^  pound  of  flour;  2  well  beaten  eggs;  then 
add  3^  pint  sweet  milk  or  cream,  a  little  at  a  time.  Add  salt  and 
pepper  to  suit  taste;  drop  by  spoonfuls  in  boiling  water  and  cook 
till  done.  The  lightness  of  fish  balls  depends  on  the  amount  of 
stirring. 


56  THE  MENDELSSOHN  CLUB  COOK  BOOK 

• 

Creamed  Codfish  with  Poached  Eggs. 

Shred  the  codfish;  boil  in  water  about  15  minutes.  Drain  off 
the  water,  add  rich  milk;  when  it  comes  to  a  boil  drop  in  fresh  eggs 
and  poach.  Take  eggs  out  and  arrange  carefully  around  edge  of 
platter.  Add  a  lump  of  butter  and  thickening  to  codfish  and  pour 
in  center  of  platter. 

— Mrs.  H.  K.  Beatty. 

Creamed  Salt  Mackerel. 

Soak  mackerel  over  night  in  plenty  of  water,  laying  fish  open 
side  down.  Drain  off  water,  put  in  fresh  water  to  cover,  and  boil 
gently  15  minutes;  then  drain  off  water;  add  big  lump  of  butter, 
and  fry  very  gently  on  both  sides;  then  add  heaping  tablespoonful 
flour,  rub  smooth  into  butter;  add  rich  milk  or  part  cream;  when 
thickened  sufficiently,  serve  on  hot  platter. 

— Mrs.  H.  K.  Beatty. 

Escalloped  Fish. 
About  1  quart  white  fish;  13^  tablespoonfuls  of  flour;  1  cup 
cream;  2  eggs;  juice  of  1  lemon;  pepper  and  salt.  Boil  the  fish  whole 
until  tender.  Pick  to  pieces,  then  mix  the  above  and  bake  in  a  bak- 
ing dish  with  a  big  lump  of  butter  in  the  center;  grate  cheese  on  it 
when  most  done. 

— Mrs.  Robert  G.  McCord,  New  Albany,  Ind. 

Baked  Fillet  of  Trout. 
Take  stale  bread  crumbs,  a  little  chopped  parsley,  and  celery 
and  a  little  bacon;  mix  all  together  with  a  little  paprika,  salt  and 
pepper.  Skin  the  trout  and  cut  into  fillets  3  inches  wide;  put  in 
dressing  and  roll  and  bake.  Take  3^  pint  tomato  sauce  and  3^  pint 
brown  gravy,  mix  and  serve  on  fish. 

— Mrs.  Gussie  Miner,  The  Thadwa. 

Salmon  Loaf. 

One  pound  can  salmon,  drain  off  liquor  and  save;  mince  sal- 
mon; add  4  tablespoonfuls  melted  butter,  ^  cup  fine  bread  crumbs 
or  cracker  crumbs,  pepper  and  salt,  3  beaten  eggs.  Mix  and  put  in 
buttered  mold;  set  this  in  a  pan  of  water  in  oven.  Bake  about  45 
minutes;  when  done,  set  in  cold  water  for  a  minute,  then  turn  out 
of  mold  and  serve  with  the  following  sauce,  poured  over  it:  Heat 
1  cup  of  sweet  milk,  thicken  with  1  teaspoonful  of  corn  starch;  add 
1  teaspoonful  of  butter  and  the  salmon  liquor;  then  set  off  of  fire 
and  add  1  beaten  egg.  Season,  and  if  you  like  it,  add  juice  of  1 
lemon. 

— Mrs.  D.  B.  Hutchins. 


FISH.  57 

Salmon  in  a  Mold. 

One  can  of  salmon;  4  eggs  (beaten  light);  4  tablespoonfuls 
butter  (melted  but  not  hot);  }/>  cup  of  fine  bread  crumbs.  Season 
to  taste  with  pepper,  salt  and  minced  parsley.  Chop  the  fish  fine 
and  rub  in  a  bowl  with  the  back  of  a  spoon,  adding  the  butter  until 
it  is  a  smooth  paste.  Beat  the  bread  crumbs  into  the  eggs  and  sea- 
son before  working  all  together.  Add  the  fish  and  butter  and  put 
into  a  buttered  pudding  mold  and  steam  for  1  hour. 

Sauce:  1  cupful  of  milk  heated  to  a  boil  and  thickened  with 
1  tablespoonful  of  corn  starch.  Add  the  liquor  from  the  salmon 
or  else  double  the  quantity  of  butter.  1  tablespoonful  of  butter, 
1  egg,  1  tablespoonful  of  Anchovy,  mushroom  or  tomato  catsup. 
]4:  teaspoonful  of  mace  and  a  dash  of  Cayenne  pepper.  Put  all 
the  ingredients  together,  adding  the  egg  last.  Boil  1  minute  to 
cook  it  and  pour  the  sauce  over  the  salmon  after  it  has  been  turned 
from  the  mold.  — Mrs.  Chandler  Starr. 

Creamed  Finnan  Haddie. 

Put  fish  in  pan  and  heat  in  oven  until  the  milk  oozes  out, 
remove  and  use  only  the  nice  white  flakes.  Prepare  a  nice  cream 
sauce  in  chafing  dish,  put  in  your  fish  and  season  with  a  little  salt 
and  paprika.  2  hard  boiled  eggs,  cut  into  small  pieces,  and  1  table- 
spoonful of  sherry  wine  or  more  to  suit  taste.  Use  only  a  fresh, 
mealy  fish.  — Miss  Caroline  Radecke. 

Boiled  Halibut. 

Put  2  pounds  of  halibut  in  sauce  pan,  cover  with  fresh  water; 
add  1  sliced  onion,  3^  sliced  carrot  and  a  garnished  bouquet;  sea- 
son with  salt;  2  tablespoonfuls  vinegar.  Place  lid  on  and  boil 
gently  for  5  minutes,  remove  from  fire,  drain  well,  dress  it  in  a  hot 
dish  and  serve  with  Anchovy  butter  spread  all  over. 

Planked  Fish. 
Have  an  oak  board  made  13^  inches  thick  and  about  10x18 
inches  in  size.  Have  a  large  fish,  boned  at  the  fish  market,  and  put 
it  the  skin  side  down  on  the  board.  Dredge  with  flour  and  salt 
and  squeeze  the  juice  of  a  lemon  over  it.  Put  this  in  the  broiler 
and  cook  about  15  minutes.  Then  arrange  mashed  potatoes  around 
the  edge  nicely.  Put  back  in  broiler  and  brown.  Take  out  of 
broiler,  squeeze  more  lemon  over  it,  garnish  with  slices  of  lemon  and 
parsley  or  watercress  if  you  have  it,  and  serve  on  the  board. 

— Miss  Caroline  Radecke. 


58  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Salmon  Croquettes. 

Take  1  can  of  nice  salmon,  put  into  a  bowl  and  pick  to  pieces, 
taking  out  all  bones.  Roll  2  dozen  crackers  with  a  rolling  pin,  and 
mix  with  the  fish.  Add  a  small  lump  of  butter  and  salt  and  pepper 
to  taste.  Make  into  patties,  dip  into  a  well-beaten  egg  and  fry  in 
butter  or  grease  until  a  nice  brown.  Serve  while  warm.  This 
makes  a  nice  dish  for  luncheon. 

— Hazel  Blough. 

Salmon  Loaf. 

One  can  best  salmon  (shredded  fine);  salt  and  pepper  to  taste; 
1  cup  cracker  crumbs;  2  well-beaten  eggs.  Set  aside  oil  for  the 
sauce.  Work  the  eggs  well  together  with  the  salmon  and  put  in 
baking  tins  after  shaping  into  an  oblong  loaf.  Cover  sparingly 
with  small  pieces  of  butter  and  put  just  a  little  water  in  the  pan. 
Bake  until  a  nice  brown. 

Sauce:  One  cup  sweet  milk  and  the  oil,  3^  teaspoon  mustard. 
Thicken  with  flour  to  a  cream,  add  a  few  small  slices  of  cucumber 
pickle  after  the  dressing  is  cold.  Remove  loaf  to  platter  and  squeeze 
over  it  the  juice  of  2  lemons.  Pour  over  dressing  and  garnish  with 
parsley. 

Codfish  Balls. 

Two  cups  raw  potatoes;  2  cups  salt  codfish;  1  egg;  1  table- 
spoonful  of  butter;  2  tablespoonfuls  of  cream.  Cut  up  potatoes 
and  codfish  and  cook  them  together  until  potatoes  are  done,  drain 
off  the  water  and  mash  them  up  while  hot  and  add  the  egg  (not 
beaten),  butter  and  cream;  whip  up  until  light  and  set  away  to  get 
cold.  When  ready  to  cook  them  drop  from  teaspoon  in  hot  lard 
and  fry  a  light  brown. 

— Miss  Evalda  Carlson. 

Finnan  Haddie. 

Soak  the  fish  in  sweet  milk  for  3  or  4  hours.     Broil,  and  pour 

over  a  quantity  of  melted  butter,  or  broil,  then  cream  it,  adding  a 

drop  of  onion  juice. 

— Mrs.  Wait  Talcott. 

Baked  Halibut  with  Salad  Dressing. 

Buy  1  -halibut  steak,  weighing  about  2  pounds,  wipe  dry,  salt 
and  pepper;  squeeze  over  it  juice  of  half  a  lemon  and  2  tablespoon- 


FISH.  59 

fuls  of  melted  butter,  encase  in  a  baking  powder  crust,  minus  the 

shortening,  to  keep  in  the  juice  and  bake  about  1  hour. 

Dressing:     Two  tablespoonfuls  butter;   1   tablespoon   flour; 

mix  and  put  in  double  boiler,  add  }^  cup  vinegar;  1  teaspoonful 

mustard;  1  tablespoonful  sugar;  1  teaspoonful  salt;  dash  Cayenne 

pepper,  add  to  above.     Pour  in  1  cup  of  cream  and  beat  yolks  of 

2  eggs  until  light;  add  to  this.    Remove  crust  from  fish,  put  on  hot 

platter  and  pour  hot  dressing  over  it  and  sprinkle  with  parsley, 

cut  fine. 

— Miss  Caroline  Radecke. 

Baked  Fish  with  Cheese. 
Have  a  steak  cut  from  the  halibut,  trout  or  other  good  fish. 
Boil  in  salted  water,  when  done  turn  out  on  buttered  platter,  make 
a  cream  sauce  and  add  to  this  sauce,  1  can  of  mushrooms,  pour  this 
over  the  fish  and  grate  cheese  all  over  the  top,  set  the  platter  in 
oven  on  top  of  a  dripping  pan  and  brown  nicely.  Serve  hot  from 
this  platter. 

— Mr^.  Edwin  M.  St.  John. 

Baked  Halibut  with  Stuffing. 

Get  3  small  hahbut  steaks,  3^  pound  of  cracker  crumbs,  grated 
rind  of  3^  a  lemon,  a  little  chopped  parsley,  a  little  chopped  red 
sweet  peppers,  1  tablespoonful  of  butter,  a  little  pepper  and  salt, 
beat  3  eggs  and  add  a  little  milk,  and  mix  all  together.  Grease  a 
pan  well  with  bacon  drippings,  put  in  a  steak,  then  some  dressing, 
then  a  steak  and  so  on,  finishing  up  with  a  steak.  Put  slices  of 
bacon  crossing  each  other  on  top  of  fish,  bake  about  half  an  hour 
and  serve  on  hot  platter  with  crisp  slices  of  bacon  on  top.  Garnish 
with  parsley  and  slices  of  lemon. 

— Mrs.  Ralph  Root. 

SHELL  FISH. 

Oysters. 
Oysters  furnish  a  delicious  change  in  the  daily  menu.  They 
can  be  served  in  an  endless  number  of  ways  that  will  tempt  the 
most  delicate  appetite.  Raw  oysters  should  be  opened  on  the  deep 
shell  and  served  in  it  on  a  bed  of  cracked  ice,  with  the  half  of  a 
lemon  and  some  stimulating  condiment.  Oyster  cocktail  is  a  popu- 
lar appetizer  and  it  may  be  served  in  hock  glasses  .or  in  lemon 
shells.     If  in  the  lemon  shells,  remove  the  pulp  and  fill  the  shells 


60  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

with  small  oysters  and  pour  over  them  a  sauce  made  of  1  teaspoon- 
ful  of  grated  horseradish,  2  teaspoonfuls  of  catsup,  a  dash  of 
Worcestershire  sauce  and  a  pinch  of  salt.  An  oyster  cocktail  is 
also  acceptably  served  in  the  center  of  a  small  grape  fruit  from 
which  the  core  has  been  removed. 

Oyster  Cocktail  for  5  Persons. 

One  tablespoonful  Worcestershire;  1  tablespoonful  Targon 
vinegar;  1  tablespoonful  catsup,  Snyder's;  1  tablespoonful  lemon 
juice;  1  teaspoonful  horseradish;  3^  teaspoonful  tobasco  sauce; 
salt  to  taste.  Serve  cracked  ice  and  1  tablespoonful  in  each  dish 
of  oysters. 

— Mrs.  Arthur  Fisher. 

Oyster  Stew. 
To  1  quart  of  solid  oysters  use  1  pint  of  water;  when  hot, 
skim.    Put  in  a  kettle  with  butter,  salt  and  pepper.    Boil  3  minutes, 
add  1  quart  of  new  milk  which  has  been  previously  heated.     Bring 
all  to  nearly  boiling  point  and  serve  immediately. 

Panned  Oysters. 

Drain  the  oysters  from  the  liquor;  put  them  in  hot  pan  or 
spider  as  soon  as  they  begin  to  curl;  add  butter,  pepper  and  salt. 
Serve  on  toast  or  without  if  preferred. 

Fried  Oysters. 

Only  very  fresh  oysters  should  be  used — beware  of  those  with 
a  green  streak  down  the  back.  1  loaf  of  dry  bakers  bread  (very 
much  better  than  cracker  crumbs);  grate  this  on  a  grater,  dry  the 
oysters,  roll  in  flour,  salt  and  pepper.  Dip  in  batter  made  of  1  egg 
and  1  tablespoonful  of  milk,  then  roll  in  bread  crumbs;  repeat  3 
times,  fry  in  deep  fat.     Have  the  fat  smoking  hot,  fry  1  minute. 

— Mrs.  Gussie  Miner,  The  Thadwa. 

Escalloped  Oysters. 

Put  layer  of  cracker  crumbs  (not  too  fine)  in  bottom  of  but- 
tered bake  dish,  then  layer  of  oysters,  little  lumps  of  butter;  re- 
peat this  until  dish  is  filled.  Save  the  liquor,  add  milk,  salt  and 
pepper  and  moisten  well.  Bake  in  a  hot  oven  with  cover  on,  till 
the  last  half  hour;  remove  cover  and  brown  nicely. 

— Mrs.  T.  V.  Engstrom. 


FISH.  61 

Oyster  Omelet. 

Beat  separately  the  whites  and  yolks  of  5  eggs.     Soak  1  cup 

of  fine  bread  crumbs  in  1  cup  of  milk  with  a  little  salt,  add  1  cup 

chopped  oysters  drained  and  seasoned;  lastly  the  stiffly  beaten 

whites.     Fry  in  buttered  pan.  — Mrs.  W.  S.  Miller. 

Oyster  Patties. 
Make  a  rich  cream  dressing,   then   add   oysters;   cook   until 
edges  curl  up,  about  3  minutes.     Then  serve  in  patties  made  of 
rich  puff  paste. 

Lobsters. 

Lobsters  should  always  be  cooked  alive,  never  dead,  for  a 
dead  lobster  is  poison.  The  only  poison  or  unhealthy  part  of  a 
live  lobster  is  the  dark  vein  running  through  the  head.  This  is 
removed  after  the  lobster  is  cooked  before  it  is  eaten.  Baked  lob- 
sters are  as  good  as  broiled  lobsters  and  are  much  more  easily  pre- 
pared. Live  lobsters  should  always  be  kept  in  sea  water  and  should 
never  be  kept  very  long  before  cooking. 

— Mrs.  Chandler  Starr. 

Baked  Live  Lobsters. 

Split  a  live  lobster  and  put  in  a  roasting  pan  in  a'  very  hot 
oven;  cook  about  15  minutes.  The  liver  (or  tomalley)  cooked  with 
1  tablespoonful  of  butter  about  3  or  5  minutes  and  seasoned  with 
salt,  Cayenne  pepper  and  Worcestershire  sauce  makes  a  dressing 
for  the  baked  lobster.  — Mrs.  Chandler  Starr. 

Boiled  Live  Lobster. 

Take  a  chicken  lobster  (or  baby  lobster  as  it  is  also  called); 
put  alive  in  a  kettle  of  boiling  sea  water  or  fresh  water  salted.  Put 
a  cover  and  weight  on  top  of  kettle  and  boil  for  20  minutes  or  un- 
til it  has  turned  from  green  to  a  beautiful  scarlet.  Crack  the  shells 
in  kitchen  and  serve  hot  on  platter.  The  meat  is  delicate  and  de- 
licious. Take  out  of  shells  at  table  and  eat  with  a  little  butter, 
salt  and  pepper.  — Mrs.  D.  F.  Scott. 

Creamed  Lobster. 

One  pint  of  lobster  meat  (chopped  or  picked  up).  1  cup  white 
sauce  seasoned  with  celery,  parsley  and  a  little  Cayenne  pepper. 
Mix  with  the  lobster  and  put  in  a  baking  dish,  covering  the  top 
with  cracker  crumbs.     Bake  in  a  moderate  oven. 

— Mrs.  D.  F.  Scott. 


62  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Lobster  a  la  Newberg. 

Meat  of  a  boiled  lobster  or  1  can  of  lobster;  good  sized  lumps 
of  butter;  1  gill  of  Sherry;  1  pint  cream;  yolks  of  2  eggs.  Glass  of 
Sarentine  (may  be  omitted).  Put  lobster  into  a  pan  or  chafing 
dish  with  butter,  stir  gently  until  thoroughly  heated.  Mix  Sherry, 
cream  and  yolks  of  eggs,  first  eggs  and  cream.  Pour  over  lobster 
and  let  simmer,  then  add  Sarentine,  if  used.  Pour  over  toasted 
bread.     Sherry  may  also  be  omitted. 

— Mrs.  T,  V.  Engstrom. 

Lobster  Cutlets. 

Put  2  tablespoonfuls  of  butter  in  a  dish  over  a  fire;  when 
melted  add  2  tablespoonfuls  of  flour,  rub  together  until  smooth, 
then  add  1  cup  of  sweet  cream,  salt;  when  thickened  add  3^  pound 
of  lobsters,  diced.  Turn  out  on  well  buttered  platter  and  cool, 
then  cut  in  the  form  of  cutlets,  dip  in  egg,  then  in  cracker  crumbs, 
and  fry  in  deep  fat. 

— Mrs.  Edwin  M.  St.  John. 

Shrimps. 

Shrimps  are  served  on  the  Pacific  Coast,  boiled  and  served  in 
their  shells,  which  are  easily  opened.  After  removing  from  shell 
the  little  dark  streak  should  be  pulled  out.  They  are  also  delicious 
in  salad  combined  with  equal  parts  of  celery  and  Mayonnaise 
poured  over  them. 

Buttered  Shrimps. 

Shell  some  shrimps  and  place  in  a  frying  pan  with  a  lump  of 
butter,  a  small  quantity  of  salt  and  pepper  and  stir  over  fire  until 
hot.  Fry  thin  slices  of  bread  in  butter,  drain,  when  a  golden  brown, 
place  them  on  a  hot  dish,  pile  buttered  shrimps  on  bread  and  serve. 

Creamed  Shrimps. 

Prepare  the  shrimps,  taking  them  from  the  shells  or  the  can 
and  let  stand  in  cold  water  for  3^  hour;  make  a  rich  cream  dressing, 
break  the  shrimps  in  little  dice  and  add  to  the  cream  sauce.  Put 
this  in  Ramikens,  with  bread  crumbs  on  top  and  brown  i  n  the 
oven  nicely. 

— Mrs.  Fannie  Moffatt. 


FISH.  63 

Steamed  Clams. 
Clams  for  steaming  should  always  be  alive  and  in  the  shell. 
Wash  the  shells  thoroughly  and  put  in  steamer  over  a  kettle  of 
boiling  water;  steam  about  20  minutes.  Serve  in  large  soup  plates, 
in  shells.  The  true  way  to  eat,  is  to  take  the  shell  up  in  the  fingers, 
open  it  and  take  out  the  clam  and  dip  in  a  saucer  of  melted  butter 
and  eat.  It  is  a  dish  fit  for  the  Gods.  Only  novices  attempt  to  eat 
steamed  clams  with  a  knife  and  fork. 

— Mrs.  Daisy  Force  Scott. 

Stewed  Soft  Clams. 

Thoroughly  wash  about  33^  dozen  fresh  soft  clams  so  that  no 
sand  remains  in  them  after  they  are  opened;  lay  them  carefully  on 
the  palm  of  the  left  hand  and  with  the  right  hand  remove  the  body 
with  care,  but  nothing  more,  being  cautious  not  to  break  it,  and 
throwing  away  all  the  other  part.  When  all  are  prepared,  place 
them  in  a  stew  pan  with  1  ounce  of  butter,  small  pinch  of  white 
pepper,  1  wine  glass  of  Maderia  wine  and  2  finely  hashed  medium 
sized  truffles;  place  the  cover  on  pan  and  cook  gently  for  7  or  8  min- 
utes. Break  the  yolks  of  3  eggs  into  a  bowl,  add  1  pint  of  sweet 
cream  and  beat  well  for  3  minutes.  Pour  this  over  the  clams  and 
toss  the  sauce  pan  for  about  3  minutes  more  very  gently  to  thor- 
oughly mix  the  clams  with  the  cream,  but  not  letting  the  liquor  boil 
again.  Neither  a  fork  or  spoon  should  ever  be  used  in  mixing  them. 
Serve  in  hot  dish  at  once. 

Clam  Fritters. 
Place  some  fresh  clams  into  one  pan,  and  the  liquor  from  them 
into  another.  Prepare  a  mixture  of  broken  crackers  and  flour  in 
equal  quantities  and  dip  the  clams  first  into  their  own  liquor  and 
then  into  this,  repeating  this  operation  3  times,  finally  dipping 
them  into  milk,  and  then  again  into  the  flour  mixture.  Have  pre- 
pared some  boiling  lard,  drop  in  a  few  clams  at  a  time,  let  them 
fry  for  about  5  minutes;  then  remove  them  with  a  skimmer,  place 
them  on  a  strainer,  drain  away  the  fat,  and  they  are  ready  to  be 
served.  The  pan  containing  the  lard  should  be  so  deep  that  the 
clams  will  be  covered  when  put  in. 

Crabs. 
Crabs  are  in  season  from  April  to  September.     The  richest 
flavored  crabs  are  those  of  medium  size,  say  from  6  to  10  inches 
in  their  broadest  diameter.     They  should  be  boiled  alive,  being 


64  THF  MENDELSSOHN  CLUB  COOK  ROOK. 

plunged  into  cold  water  and  as  the  water  warms  a  handful  or  so  of 
salt  should  be  thrown  in.  Boil  20  minutes  or  3^  hour,  according 
to  size.  Some  authorities  claim  that  if  they  are  put  in  hot  water 
first  they  are  apt  to  throw  off  their  claws  by  a  violent  jerk  and  then 
the  water  would  soak  into  the  flesh  and  make  it  sloppy.  The  scum 
should  be  carefully  skimmed  off  after  the  salt  is  put  in.  They 
should  be  firm  and  stiff  and  the  eyes  bright.  The  male  crab  has 
the  largest  claws,  therefore  is  much  more  preferable. 

Broiled  Soft-Shell  Crabs. 

Dip  some  soft  shell  crabs  into  melted  butter  and  season  with 
pepper  and  salt.  Broil  them  until  the  shells  are  slightly  brown. 
As  soon  as  done,  serve  them  hot,  with  melted  butter  or  lemon  juice 
or  with  a  lemon  cut  into  quarters.  Slices  of  hot  toast  should  be 
laid  under  them. 

Stone  Crabs. 

Should  be  served  cold  as  they  are  considered  dangerous  to  eat 
hot.  Plunge  in  boiling  hot  water,  cook  30  minutes.  Break  shells 
with  hammer;  serve  on  platter  with  tartare  sauce  or  French  dressing. 

— Mrs.  Gussie  Miner,  The  Thadwa. 


Deviled  Crabs. 

One  quart  crab  meat;  3  large  boiled  potatoes,  chopped  fine; 
}4:  pound  bacon,  chopped;  1  tablespoonful  cracker  meal;  2  eggs; 
salt,  pepper  and  Cayenne  pepper.  Put  back  in  shell  and  bake  1 
hour,  baste  with  butter  and  water. 

— Mrs.  Gussie  Miner,  The  Thadwa. 

Frogs  Legs. 

Lay  the  frogs  on  their  backs.  Make  a  long  incision  from  the 
neck  along  the  side  of  the  belly.  Make  another  at  right  angles 
across  the  middle  of  the  belly,  dissect,  cut  the  entrails  and  cut  away 
the  head,  leaving  only  the  back  and  legs.  Skin  the  frogs  and  chop 
off  their  feet.  Wash  them  thoroughly  and  blanch  in  scalding 
salted  water.  Prepare  18  in  this  way,  lay  the  hind  quarters  in  a 
dish  and  pour  over  them  2  tablespoonfuls  of  sweet  oil.  Seasoning 
with  salt  and  pepper  and  a  little  lemon  juice;  roll  them  around 
several  times  in  this  seasoning,  place  in  a  broiler  and  broil  for  4 
minutes  on  each  side.     Arrange  on  a  hot  dish  and  serve. 


FISH.  65 

Frog  Legs  Provencal  Fashion. 
Remove  the  bones  from  the  legs  and  cut  the  meat  in  y^  inch 
pieces.  Melt  2  tablespoonfuls  of  butter  in  the  blazer,  and  in  it 
saute  the  pieces  of  meat  to  a  golden  brown  color.  At  the  same 
time  saute  in  the  pan,  for  each  cup  of  meat,  2  mushroom  caps, 
peeled  and  broken  in  pieces,  and  a  small  bit  of  garlic,  crushed  fine. 
When  all  are  browned,  stir  in  2  tablespoonfuls  of  flour  and  a  dash 
of  salt  and  pepper.  Stir  and  cook  until  the  flour  is  absorbed,  then 
add  half  a  cup  each,  of  rich,  brown  stock  and  tomato  puree.  Stir 
until  the  boiling  point  is  reached,  then  finish  with  4  or  5  small, 
stoned  olives,  twice  as  many  bits  of  cooked  carrot,  and  2  table- 
spoonfuls of  claret  wine,,  and  serve. 

Baked  Terrapin. 

Cut  off  the  head  of  a  live  Terrapin,  put  it  into  a  pot  of  boil- 
ing hot  water,  with  the  shell  on  and  boil,  until  under  shell  can  be 
removed  easily.  Take  out  all  the  meat,  cleaning  the  upper  shell 
thoroughly;  pick  meat  to  pieces  and  mix  it  up  with  a  few  crackers 
and  chopped  onions,  a  small  quantity  each  of  allspice,  black  pepper, 
chopped  parsley  and  butter,  and  pour  over  a  small  quantity  of 
wine.  Put  back  into  top  shell,  place  slices  of  lemon  on. top,  set 
n  oven  and  bake.     When  done,  serve  hot. 

Terrapin  k  la  Maryland. 

Cut  the  bones  and  entrails  of  1  terrapin  into  small  pieces  and 
with  the  meat  cook  them  in  1  cup  of  chicken  stock  and  2  table- 
spoons of  wine  slowly  till  the  liquor  is  cooked  down  one-half.  Cut 
the  liver  in  pieces  and  add  it  with  the  yolks  of  3  eggs,  slightly  beaten; 
1  teaspoon  lemon  juice;  2^  tablespoons  butter,  creamed  with  1 
tablespoon  flour;  Y^  cup  cream;  add  salt,  black  and  Cayenne  pep- 
per to  taste.  Cook  a  little  longer  and  just  before  serving  add  1 
tablespoon  sherry. 


66  THE  MENDELSSOHN  CLUB  COOK  BOOK. 


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MEATS.  69 


CHAPTER  VII. 


MEATS. 


Beef. 

Tastes  dififer  as  to  the  choice  cuts  and  butchers  cut  differently. 
From  the  hind-quarter  of  beef  are  cut  the  rump  for  boihng  or  roast- 
ing, the  round,  the  rump,  the  sirloin  and  the  porter-house  steaks. 
From  the  hip  bone  to  the  ribs  are  cut  the  porter-house  steaks.  The 
larger  porter-house  steaks,  containing  larger  portions  of  the  tender- 
loin, are  near  the  hip  bone.  The  smaller  porter-house  steaks,  con- 
taining almost  no  tenderloin,  sometimes  called  club-house  steaks, 
are  near  the  ribs. 

The  tenderloin,  which  is  the  choicest  piece,  when  removed 
whole,  is  called  the  fillet  and  may  be  used  for  roasting  or  broiling. 
It  lies  under  the  short  ribs  and  close  to  the  back-bone  and  is  usually 
cut  through  with  the  porter-house  and  .sirloin  steaks.  Of  these 
the  porter-house  is  usually  preferred.  The  small  porter-house 
steaks  are  the  most  economical,-  but  in  the  larger  steaks  the  coarse 
and  tough  parts  may  be  used  for  soups,  or,  after  boiling,  for  hash, 
which  is  really  a  very  nice  dish  when  well  made. 

A  round  steak  is  sweet  and  juicy  when  the  leg  is  not  cut  down 
too  far,  the  objection  being  its  toughness,  to  cancel  which  it  may 
be  chopped  fine,  seasoned  and  made  into  croquettes.  There  is  no 
waste  in  it,  hence  it  is  the  most  economical  to  buy.  The  interior 
portion  is  the  tenderest  and  best.  Round  steak,  if  well  pounded 
to  make  it  tender,  has  the  best  flavor.  -The  best  beef  for  k  la  mode 
is  also  the  round.  Have  the  bone  removed  and  trim  off  all  the 
gristle. 

The  choicest  portions  of  beef  for  roasting  are  the  ribs,  the  five 
first  of  which  are  the  "prime  ribs."  This  cut  is  the  finest  and  best 
flavored  piece  of  the  beef  for  roasting,  excepting  possibly  the  sir- 
loin, which  is  rarely  used  as  a  roast  in  this  country. 

The  sirloin  as  a  roast  is  second  to  none,  but  for  carving  it  needs 
an  experienced  hand;  the  loss  through  trimming  and  cooking  is 
more  than  one-third  its  weight.  Another  piece  of  beef  sometimes 
used  for  roasting  is  the  rump  or  short  hip  of  beef.     It  is  more  suit- 


70  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

able  for  braising  or  for  steaks.     It  is  not,  however,  considered  as 
juicy  as  are  the  other  portions  of  the  beef. 

The  best  cuts  for  pot-roasts  are  the  rump,  round  arm  piece 
and  the  chuck  roast. 

For  those  who  wish  lean  corn-beef  which  will  slice  nicely,  the 
rump  is  best.  If  some  fat  is  desired  with  the  lean,  select  a  fancy 
brisket  or  plate  piece. 

Mutton. 

For  roasting  mutton  choose  the  leg  or  loin.  The  loin  is  the 
sweeter,  but  very  wasteful.  The  leg  of  mutton  is  more  economical 
for  boiling  or  roasting  and  slices  beautifully.  For  stews  use  either 
the  breast  or  shoulder.  The  breast  is  sweeter,  but  the  shoulder  has 
more  lean  meat  in  proportion.  The  loin  mutton  chop  is  considered 
to  be  more  tender,  but  the  rib  chop  is  sweeter.  With  the  meat 
trimmed  from  the  end  of  the  rib  and  prepared  for  the  paper  holder, 
it  is  called  the  French  Chop.  The  loin  chop,  with  the  bone  removed 
and  fastened  in  a  circular  form  by  a  skewer,  is  known  as  the  Eng- 
lish Chop. 

In  selecting  beef  or  mutton,  choose  that  which  has  plenty  of 
white,  fine-grained  fat. 

Spring  Lamb. 

The  hind-quarter  of  spring  lamb  is  more  easily  carved  than 
the  front-quarter  and  is  also  more  expensive.  The  front-quarter 
is  considered  to  be  much  sweeter  and  can  be  boned  before  cooking. 

The  crown  roast  of  lamb  is  probably  the  most  attractive 
form  in  which  a  lamb  roast  can  be  served.  It  is  taken  from  the 
fore-quarter  of  the  lamb.  The  meat  is  formed  in  a  circle  with  the 
ends  of  the  ribs  "Frenched,"  the  whole  representing  a  crown. 

Veal. 

Veal  is  best  from  calves  not  less  than  four  nor  more  than  six 
weeks  old.  The  meat  should  be  clear  and  firm  and  the  fat  white. 
If  dark  and  thin,  with  tissues  hanging  loosely  about  the  bone,  it 
is  not  good. 

The  choicest  roast  of  veal  is  the  loin  with  the  kidney  left  in. 
For  broiling  or  frying,  the  rib  or  loin  chops  are  the  sweetest  and 
tenderest,  but  many  prefer  the  cutlets  from  the  leg  or  round. 

The  knuckle  of  veal  is  the  part  left  after  the  fillets  and  cutlets 
are  removed  and  is  best  for  soup  or  boiling.  The  shoulder  and  neck 
are  also  nice  for  stews  or  soup.  The  breast  of  veal  is  good  for  roast- 
ing, stewing  and  pies.  It  can  be  boned,  then  rolled,  or  a  large  hole 
may  be  cut  in  it  for  stuffing. 


MEATS.  71 

Pork. 

The  loin  or  rib  is  the  best  part  for  roasting.  The  lean  meat 
must  be  fine-grained,  and  the  fat  and  lean  very  white.  The  shoulder 
is  cheaper  than  the  loin  and  is  not  as  wasteful.  The  ham  is  nice 
for  roasting  if  from  small,  young  pork.  The  rib  pork  chops  are  the 
sweeter,  but  the  loin  chops  are  the  more  economical. 

The  tenderloin  is  cut  from  the  inside  of  the  loin  and  may  be 
used  as  a  roast  or  for  broiling. 

Ham. 

The  best  hams,  whether  fresh,  or  cured  and  smoked,  are  those 
from  8  to  15  pounds  in  weight,  having  a  thin  skin,  solid  fat  and  a 
small,  short,  tapering  leg  or  shank. 

Tongues. 
Beef,  calf,  lamb,  sheep  and  pig's  tongues  are  used.  Calf's 
tongue  is  considered  the  best,  although  lamb's  tongue  is  very  nice. 
Choose  those  which  are  thick,  firm  and  have  plenty  of  fat  on  the 
under  side.  In  buying  salt  tongue,  select  one  with  a  smooth  skin, 
which  denotes  that  it  is  young  and  tender. 

Sweet  Breads. 

Sweetbreads,  if  properly  cooked,  make  one  of  the  most  de- 
licious dishes  that  can  be  served.  There  are  two  kinds,  one  found 
in  the  throat  of  the  calf  (when  fresh  it  is  plump,  white  and  fat,  of 
an  elongated  form) ;  the  other,  the  heart  sweetbread,  which  is  finer 
than  the  throat  sweetbread,  is  attached  to  the  last  rib  and  lies 
near  the  heart.  The  form  is  rather  round  and  it  is  firm  and 
smooth.  The  color  should  be  clear  and  a  shade  darker  than  the  fat. 

In  roasting  meats  allow  from  15  to  20  minutes  to  the  pound, 
according  to  the  thickness  of  the  roast.  The  oven  should  be  too 
hot  to  hold  the  hand  in  for  only  a  moment  when  the  meat  is  first 
put  into  it.  This  crisps  the  surface  and  sears  the  pores  of  the  roast, 
thereby  preventing  the  escape  of  the  juices.  The  choicest  roast 
can  be  absolutely  ruined  by  a  cool  oven.  After  preparing  the 
roast  for  the  oven  and  placing  in  dripping  pan  do  not  put  water  in 
the  pan,  as  it  prevents  the  desired  crispness  and  destroys  the  fla- 
vor of  a  roast.  Baste  it  thoroughly  before  placing  in  the  oven 
with  butter  or  suet  fat,  afterwards  basting  frequently  with  its  own 
drippings,  which  always  makes  it  more  tender.  If  it  is  necessary 
to  add  water,  do  not  put  it  in  pan  until  the  meat  has  been  in  the 


72  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

oven  about  half  an  hour,  or  until  it  begins  to  brown,  and  then 
only  a  very  little  of  hot  water  and  butter. 

All  meats  should  be  seasoned  when  partly  cooked,  as  the  salt 
toughens  the  meat  and  draws  out  the  juices. 

Mutton,  lamb,  veal  and  pork  should  be  cooked  more  slowly 
and  thoroughly  than  beef,  with  a  moderate  fire. 

In  roasting  veal,  some  cooks  put  in  half  a  cup  of  boiling  water 
and  butter  when  placing  it  in  oven. 

Fresh  meat  for  boiling  or  stewing  should  be  put  into  boiling 
water  and  closely  covered,  as  it  thus  retains  its  flavor.  Boil  slowly 
about  20  minutes  to  each  pound,  salting  when  it  begins  to  get  tender. 

Salt  meats  should  be  covered  with  cold  water  and  require 
about  30  minutes  to  the  pound  of  very  slow,  steady  boiling.  Al- 
ways pour  off  the  first  water  and  add  another  of  boiling  water. 

Boiling  meats  should  simmer  continually  and  be  replenished 
with  boiling  water  until  thoroughly  cooked. 

In  broiling  steaks  or  chops  have  a  very  hot  fire  or  pan.  Turn 
often  in  order  to  keep  the  juices  in.  It  also  increases  its  tenderness. 
Never  pierce  the  lean  part  of  any  meat  with  a  fork,  as  that  allows 
the  juices  to  escape. 

MEATS. 

"Some  hae  meat  that  canna  eat 
And  some  wad  eat  that  want  it 
But  we  hae  meat  and  we  can  eat, 
Sae  let  the  Lord  be  thankit." 

—Burns. 

BEEF. 
Prime  Roast  Beef. 

The  first  seven  ribs  are  best.  Have  the  chime  removed,  and 
ribs  sawed  about  an  inch  long.  Lay  in  a  dry  roast  pan;  sprinkle 
plentifully  with  salt  and  pepper,  and  place  in  hot  oven,  allowing 
15  minutes  to  the  pound.  Do  not  add  water,  nor  turn  the  roast 
over.  When  done,  remove  the  roast  and  drain  the  grease  from 
roast  pan.  Put  a  quart  of  water  in  pan,  let  it  boil;  then  stir  1  table- 
spoon flour  in  water,  and  add  while  boiling,  for  gravy. 

— Mrs.  Thompson. 

Fillet  of  Beef. 

Strip  it  of  all  fat,  scrape  and  wipe;  then  rub  with  red  pepper 
and  salt;  juice  of  2  lemons;  1  glass  of  Sherry  wine.  Put  in  baking 
pan  with  a  little  butter  for  basting  and  bake  ^  of  an  hour  for  a 


MEATS,  73 

5  pound  fillet.     Baste  thoroughly  with  the  butter.     Put  sprigs  of 

parsley,  pieces  of  celery,  1  small  onion  into  the  pan  when  you  baste 

the  meat. 

— Mrs.  Anna  Gustafson. 

Braised  Beef. 
Wipe  and  trim  6  pounds  round  or  rump  of  beef  without  bone, 
sear  brown  on  all  sides  in  very  hot  frying  pan  over  a  hot  fire.  In 
braising  pan  or  iron  kettle  put  layers  of  sliced  onions,  turnips  and 
carrots;  add  a  bunch  of  sweet  herbs,  1  teaspoon  salt,  3^  teaspoon 
pepper.  On  this  lay  meat.  Add  1  pint  boiHng  water  (or  water 
and  stewed  tomatoes),  cover  closely  and  cook  4  hours  in  a  mod- 
erate oven.  If  water  evaporates  rapidly,  add  more.  Transfer  meat 
to  hot  platter.  Strain,  thicken  and  season  gravy.  The  vegetables 
may  be  served  separately  if  desired. 

— Miss  C.  A.  Williams 

Braised  Beef,  en  Casserole. 

Brown  every  side  of  a  4-pound  piece  of  round  steak  in  fat,  in  a 

hot  frying  pan.     Then  fry  in  the  pan  1  shced  onion;  1  carrot;  1 

stalk  celery,   (diced);  a  small  turnip,   (diced);  a  sprig  of  parsley, 

chopped  fine;  a  quarter  of  a  bay  leaf  and  1  minced  pimento.    Place 

part  of  the  vegetables  under  the  meat  and  part  around  the  side  of 

it.     Add  3^  cup  of  strained  tomato  and  1  cup  hot  water.     Cover 

the  casserole  and  bake  4  hours. 

—Mrs.  Edward  M.  Heiliger. 

Porter-House  Steak  with  Mushrooms. 
Have  frying  pan  hot.  Lay  on  steak,  and  watch  carefully  not 
to  let  it  burn.  When  brown  on  one  side,  turn  and  brown  on  the 
other.  Have  no  grease  or  butter  in  the  pan.  Heat  platter,  and 
lay  on  your  steak,  covering  with  the  following:  Place  2  table- 
spoons butter  in  sauce-pan,  let  it  melt;  add  tablespoon  flour,  stir 
over  the  fire  until  smooth;  then  add  1  cup  milk,  1  small  can  mush- 
rooms with  their  liquor  and  let  it  come  to  a  boil.  Pour  over  your 
steak,  garnish  with  parsley  and  sliced  lemon,  serving  hot.     This 

is  delicious. 

— Mrs.  Thompson, 

Spanish  Steak. 
Take  a  round  of  steak,  fry  it  brown  in  plenty  of  butter,  lift 
out  of  skillet  and  put  in  a  baking  pan.    Sprinkle  with  salt  and  pep- 
per and  fry  a  sliced  onion  brown  in  the  butter  remaining  in  the  fry- 


74  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

ing  pan.  Spread  onion  over  the  steak  and  cover  it  with  half  a  can 
tomatoes,  juice  and  all;  cover  pan  and  bake  1  hour  in  a  slow  oven, 
basting  frequently.  Make  a  gravy  of  drippings  remaining  in  the 
pan  and  serve  piping  hot.  — Mrs.  Chandler  Starr. 

Planked  Steak. 

Rub  a  sirloin  steak,  cut  about  2  inches  thick,  with  lemon  juice 
and  butter.  Place  on  a  plank,  which  has  been  heated  through  in 
the  oven.  Put  in  a  very  hot  oven.  After  10  or  12  minutes  cooking, 
turn  the  steak  and  return  to  the  oven  for  another  10  minutes  cook- 
ing. Garnish  with  parsley,  latticed  potatoes  and  little  string  beans. 
The  steak  must  be  served  on  the  plank,  which  can  rest  on  a  large 
tray.  The  plank  must  always  be  thoroughly  heated  through  be- 
fore the  meat  is  placed  upon  it,  and  until  it  has  been  used  3  or  4 
times  will  have  to  be  brushed  with  melted  butter. 

— Mrs.  a.  E.  Henry, 

Steak  Smothered  in  Mushrooms. 

Place  porter-house  steak  in  smoking  hot  pan,  sear  quickly  on 
both  sides;  remove  to  slower  fire  until  done  to  suit  taste.  Place 
on  hot  platter.  Put  a  tablespoonful  or  more  of  butter  in  frying 
pan,  brown  slightly;  add  can  of  mushrooms;  heat  thoroughly; 
thicken  with  a  little  flour  and  pour  over  and  around  steak.  Serve 
very  hot.  — Mrs.  M.  A.  F. 

Beefsteak  and  Oysters. 

Broil  porter-house  steak  the  usual  way;  put  1  quart  oysters 

with  very  little  of  the  liquor  into  a  stew-pan  upon  the  fire,  and 

when  it  comes  to  a  boil  take  off  the  scum  that  may  rise.     Stir  in 

3  ounces  butter,  mixed  with  a  tablespoon  of  sifted  flour;  let  boil  1 

minute,  until  it  thickens.     Pour  it  over  the  steak.     Serve  hot. 

—A.  B.  W. 

Round  Steak. 
Take  round  steak,  cut  in  inch  squares;  roll  in  flour  and  brown 
nicely  in  butter  or  suet  drippings.  Add  water  to  cover,  pepper  and 
salt  to  taste.  Let  boil  slowly  for  1  hour  until  tender.  It  makes 
a  nice  brown  gravy.  Then  cook  peas,  beans,  carrots  and  new  pota- 
toes (separately);  season  to  taste.  When  ready  to  serve,  put  meat 
in  center  of  platter  and  the  vegetables  separately  around  the  meat. 
Then  pour  the  gravy  over  meat  and  serve.  This  makes  a  very 
pretty  and  appetizing  dish.  — Mrs.  A.  E.  Henry. 


MEATS.  75 

Pressed  Beef. 

First  have  your  beef  nicely  pickled;  let  it  stay  in  pickle  a  week. 
Take  the  thin  flanky  pieces,  put  on  a  large  potful,  boil  until  per- 
fectly done;  then  pull  to  pieces;  season  as  you  do  souse,  pepper, 
salt  and  allspice.  Put  in  a  coarse  cloth  and  press  down  upon  it 
some  very  heavy  weight. 

California  Sparrows. 
Take  round  steak  cut  thin.  Cut  up  into  pieces  4  inches  square. 
Cut  up  bacon  and  onions  in  very  small  pieces  and  spread  a  layer 
of  the  mixture  on  each  piece  of  steak,  seasoning  well  with  salt  and 
pepper.  Roll  each  piece  tightly  and  hold  together  with  wooden 
tooth-picks.  Fry  out  bacon  fat,  add  a  little  butter  and  brown 
each  piece  quickly  in  an  iron  kettle.  Add  a  little  hot  water  and  a 
sliced  onion.  Cover  with  a  closefitting  lid  and  simmer  slowly  un- 
til tender,  adding  hot  water  as  needed. 

— Anna  Nelson  Reck. 

English  Beefsteak  Pie. 

Cut  round  of  beef  in  2  inch  squares.  Take  an  earthen  jar,  put 
in  layer  of  meat,  sprinkle  over  it  quite  a  little  flour;  season  to  taste; 
butter.  Continue  until  the  jar  is  %  full,  cover  with  cold  water;  bake 
as  beans.     Serve  with  noodles.  — -Mrs.  Chas.  Reitsch. 

Scotch  Roll. 

Take  5  pounds  of  flank,  trim  off  all  the  rough  edges.  3  table- 
spoons salt;  2  tablespoons  sugar;  1  tablespoon  black  pepper;  3^ 
tablespoon  cloves;  ^  tablespoon  allspice;  3  tablespoons  vinegar. 
Mix  all  and  rub  it  into  the  meat;  roll  up,  tie  and  let  it  stand  over 
night;  then  boil  until  tender.  — Mrs.  W.  S.  Barr. 

Beef  Roll. 

Take  13^  pounds  round  steak,  put  through  a  meat  grinder; 
season  with  salt;  pepper;  a  little  onion,  (if  liked);  lemon  juice;  pars- 
ley; 1  egg,  (not  beaten);  and  cracker  crumbs  enough  to  bind. 
After  it  is  well  mixed  press  out  with  the  hand  into  a  long  roll  about 
1  inch  thick;  lay  3  hard  boiled  eggs  down  the  center  and  roll  meat 
around  them.  Tie  with  a  string,  put  in  the  oven  in  a  pan  with  a 
little  hot  water.  Cook  1  hour,  basting  often  with  hot  water  and 
butter,  and  serve  on  a  platter.  Thicken  the  gravy  and  pour  over 
it.     Garnish  with  carrots  put  around  the  meat. 

— Mrs.  Fannie  C.  Moffatt. 


76  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

German  Stew. 
Take  a  sirloin  steak  about  3  inches  thick,  put  in  a  frying  pan 
in  which  a  small  onion  and  some  butter  have  been  browned.  Brown 
the  steak  on  both  sides;  cover  with  water;  add  carrots  sliced  very 
thin.  Turn  the  fire  very  low  and  cook  about  3  hours  very  slowly. 
Arrange  the  carrots  around  the  meat  on  a  platter,  thicken  the  gravy 
and  pour  over  it  and  serve.  Canned  tomatoes  can  be  used  instead 
of  the  carrots. 

— Mrs.  Fannie  C.  Moffatt. 

French  Ragoixt. 

Take  4  pounds  of  beef  from  loin;  put  into  a  casserole  a  large 
tablespoon  butter,  a  few  slices  onion.  When  the  butter  is  browned 
put  in  the  meat  and  pour  over  it  a  tablespoon  brandy,  then  a  cup 
of  boiling  water  and  cover  closely.  When  the  liquor  is  nearly 
boiled  down,  turn  the  meat  and  repeat  with  the  brandy  and  water. 
After  an  hour  add  .potatoes,  cut  in  two,  and  slices  of  carrots,  which 
can  be  served  as  a  garnish  for  the  meat. 

— Mrs.  Charlotte  Watson. 

Goulasch. 

One  pound  beef;  1  pound  pork;  1  pound  veal  (also  if  desired 
1  pound  veal  kidney);  1  cup  chopped  onion;  1  small  tablespoon 
paprika;  ^  tablespoon  mixed  spices;  ^  cup  vinegar;  1  cup  Rhine 
or  Sherry  wine;  salt  to  taste.  Melt  1  tablespoon  lard  in  hot  kettle, 
add  the  paprika  and  stir.  Then  add  meat,  cut  in  inch  pieces,  also 
the  rest  of  the  ingredients  except  the  wine,  which  is  added  the  last 
half  hour.     To  be  cooked  slowly  3  hours. 

— Mrs.  Ferd  Stedinger. 

Beef  k  la  Mode. 

Take  4  or  5  pounds  of  good  boiling  beef;  cover  with  vinegar; 
add  4  or  5  onions,  sliced  (or  more  if  desired);  few  whole  peppers 
and  bay  leaf.  Let  stand  2  or  3  days,  then  add  water  to  boil  it  in,  1 
tablespoon  brown  sugar,  salt  and  pepper  to  taste.  Cook  until  very 
tender  and  thicken  gravy  with  flour.     Very  good  with  dumplings. 

— Mrs.  a.  E.  Henry. 

Hamburger  Steak. 
Take  a  pound  of  round  steak,  without  any  fat,  bone  or  stringy 
pieces;  chop  very  fine  and  add  small  onion,  chopped  fine.     Mix 
well  together.     Season  with  salt  and  pepper.     Make  into  cakes  as 


MEATS.  77 

large  as  a  biscuit,  but  quite  flat  or  into  one  large  flat  cake  a  half 
inch  thick.  Have  ready  a  frying  pan  with  butter  and  lard  mixed. 
When  boiling  hot,  put  in  steak  and  fry  brown.  Garnish  with  celery 
top  around  edge  of  platter  with  2  or  3  slices  of  lemon  on  top  of  meat. 

^-Mrs.  E.  a.  Van  Wie. 

Pot  Roast. 
Take  4  pounds  of  rump  larded  with  suet,  season  with  salt  and 
pepper.  Let  stand  over  night  with  a  weight  on  it.  Into  a  kettle 
put  a  large  spoon  of  good  fat  and  1  onion,  sliced.  Brown  the  meat 
well  on  all  sides  in  this,  add  1  carrot,  tomato,  2  or  3  bay  leaves, 
small  end  of  rye  bread  and  sufficient  hot  water  to  barely  cover; 
cook  slowly.     Keep  well  covered. 

— Mrs.  a.  E.  Henry. 

Mock  Duck. 

Select  a  large,  round  steak.  Make  a  dressing  as  follows:  Break 
up  bread  and  soak  in  cold  water  for  a  few  minutes;  drain  off  the 
water  and  squeeze  the  bread  nice  and  dry;  and  add  1  egg.  Peel 
and  chop  2  good  sized  onions;  have  2  tablespoons  of  butter  or  lard 
in  frying  pan  into  which  place  the  onions  and  fry  slowly  for  5  min- 
utes. Then  pour  the  onions,  with  the  grease,  over  your  previously 
soaked  crumbs,  and  mix  all  together.  Lay  the  steak  out  straight 
and  spread  on  the  dressing,  and  roll  up,  fastening  with  skewers 
or  tie  with  a  string.  Butter  a  baking  dish,  lay  in,  and  bake  for  l}/^ 
hours;  baste  with  a  Httle  water. 

— Mrs.  a.  E.  Henry. 

Meat  Cakes. 
Remove  skin  and  fat  from  cold  meat;  put  through  chopper; 
make  white  sauce  of  1  cup  milk,  2  tablespoons  flour,  2  of  butter, 
]/2  teaspoon  salt,  3^  teaspoon  pepper,  3^  nutmeg.  Moisten  the 
meat  with  white  sauce,  make  into  round  cakes;  fry  in  hot  lard  or 
drippings. 

Alice  B.  Watts.. 

Corned  Beef  Hash  I. 

Two  cups  lean  cooked  corn  beef;  4  cups  cold  chopped  pota- 
toes; salt  and  pepper  to  taste.  Moisten  with  rich  milk,  put  in  a  pan, 
dot  with  butter,  and  bake  about  1  hour. 

— Mrs.  Wm.  Walton. 


78  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Corn  Beef  Hash  II. 
k  la  Marshall  Field's  Tea  Room. 

One  cup  chopped  corn  beef;  2  cups  chopped  boiled  potatoes; 

1  cup  scalded  milk;  butter  the  size  of  an  egg.  If  meat  is  pretty  salt, 
do  not  salt.  Add  a  little  pepper.  Mix  and  put  into  a  buttered  bak- 
ing dish  with  small  pieces  of  butter  on  top.     Bake  until  brown. 

— ^^Mrs.  Margaret  Weldon. 

Spanish  Hash. 
Two  cupfuls  cold  boiled  rice;  1  cupful  cooked  tomatoes;  1 
small  chopped  onion;  2  cupfuls  chopped  venison  or  beef;  season 
with  salt  and  paprika  to  taste.  Mix  rice,  tomatoes  and  onion;  fill 
the  baking  dish  with  layers  of  rice  and  meat,  cover  with  crumbs  and 
bake  about  half  an  hour. 

— Mrs.  Stanton  A.  Hyer. 

Beef  Loaf  I. 

One-half  pound  salt  pork;  3  pounds  round  steak;  2  large  toma- 
toes; 2  slices  bread  soaked  in  milk,  and  squeezed  out  dry;  1  large 
egg.     Salt  and  pepper. 

— Mrs.  G.  R.  Smith. 

Beef  Loaf  II. 

Two  pounds  round  steak,  chopped  fine;  ^  pound  salt  pork; 

2  eggs;  butter  the  size  of  an  egg;  1  cup  sweet  milk;  salt  and  pepper; 
1  teaspoon  sage.  Mix  all  together  with  enough  bread  crumbs  to 
make  in  a  loaf.     Bake  in  oven  45  minutes. 

— Mrs.  Harry  Dickerman. 

Lemon  Beef  Loaf. 

Two  pounds  lean  beef;  34  pound  salt  pork;  3  eggs,  beaten;  1 
cup  sweet  milk;  1  teaspoon  grated  lemon  peel;  salt  and  pepper. 
Add  enough  cracker  crumbs  to  mold  into  a  loaf.  Cover  sides  and 
top  with  thin  peeled  slices  of  lemon.    Bake  1  hour. 

— Mrs.  p.  R.  Wood. 

Meat  Balls  (Spanish.) 
Mix  1  pound  finely  chopped  venison  or  beef  with  1  egg,  salt, 
pepper,  herb  seasoning  or  few  drops  Kitchen  Bouquet,  and  corn- 
meal  to  make  rather  a  stiff  mass.  Shape  into  balls  about  the  size 
of  walnuts  and  roll  in  cornmeal.  In  a  deep  kettle  put  a  tablespoon- 
ful  of  butter  and  1  of  flour;  add  1  large  onion,  chopped  fine;  1  chih 
pepper,  or  3^  teaspoonful  paprika;  2  tomatoes  sliced  fine  and  a 


MEATS.  79 

little  parsley  and  salt.  Put  all  in  2  quarts  boiling  water;  boil  about 
5  minutes,  then  drop  in  meat  balls  and  boil  30  minutes.  Turn  all 
in  deep  dish  and  serve  hot.     Very  good. 

— Mrs.  Stanton  A.  Hyer. 

Fricandelles. 

Chop  fine  1  pound  steak  or  veal  and  3^  cup  of  bread  crumbs; 
boil  bread  crumbs  with  3^  pint  milk.  Stir  while  boiHng  till  smooth. 
Mix  with  meat;  add  1  teaspoon  butter,  and  salt  and  pepper  to  taste. 
Roll  into  oblong  balls.  Dip  in  egg  and  brown  in  butter;  then  re- 
move to  a  platter.  To  the  butter,  in  which  the  balls  were  browned, 
add  flour  for  thickening,  and  3^  pint  of  water.  In  this  let  the  balls 
simmer  slowly  for  1  hour.     Serve  with  this  Worcestershire  sauce. 

— Mrs.  Dwight  Cutler. 

Braised  Tongue. 
Wash  a  fresh  beef  tongue  and  with  a  trussing  needle  run  a 
strong  twine  through  the  roots  and  end  of  it,  drawing  tightly  to- 
gether to  have  the  end  meet  the  roots;  then  tie  firmly.  Cover  with 
boiling  water  and  boil  gently  for  2  hours,  then  take  up  gently  and 
drain.  Put  6  tablespoonfuls  of  butter  in  the  braising  pan  and 
when  hot,  put  in  a  small  carrot,  half  of  a  small  turnip  and  2  onions, 
all  cut  fine.  Cook  5  minutes,  stirring  all  the  time,  and  then  draw 
to  one  side;  turn  and  brown  the  other  side.  Add  1  quart  of  water 
in  which  it  was  boiled,  a  bouquet  of  sweet  herbs,  1  clove,  a  small 
piece  of  cinnamon,  salt,  pepper  and  flour.  Cover  and  cook  2  hours 
in  a  slow  oven,  basting  often  with  the  gravy  in  the  pan.  When 
cooked  13^  hours,  add  the  juice  of  a  lemon  to  the  gravy.  When 
done,  take  up.  Melt  2  tablespoonfuls  of  glaze  and  pour  over  the 
tongue.  Place  in  the  heater  until  the  gravy  is  made.  Mix  2  table- 
spoonfuls of  cornstarch  with  a  little  cold  water  and  stir  into  the 
boiling  gravy,  of  which  there  should  be  1  pint.  Boil  1  minute, 
then  strain  and  pour  over  the  tongue.  Garnish  with  parsley,  and 
serve. 

— Mrs.  Fannie  C.  Moffatt. 

Cornish  Pastry. 
To  4  cups  flour,  add  13^  cups  beef  suet,  ground  fine;  level  tea- 
spoonful  salt;  3^  teaspoonful  baking  powder.  Toss  until  well 
mixed,  then  wet  with  cold  water  as  for  pie  crust.  Roll  to  half 
inch  thickness,  spread  thick  with  filling  of  2  pounds  fresh  beef  steak, 
cut  into  inch  dice,  4  to  6  cold  boiled  potatoes  diced  fine,  and  over 


80  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

all  scant  3^  cup  suet,  the  whole  generously  seasoned  with  salt  and 
pepper.  Fold  the  edges  of  crust  together  as  for  "apple  turnovers/' 
and  bake  45  minutes  in  a  moderately  hot  oven. 

— Caroline  B.  Goddard. 

Beef  Rice  Croquettes. 

Mix  1  cup  of  finely  cut  raw  beef,  from  top  of  the  round  with  % 
cup  of  cooked  rice,  3^  teaspoon  salt,  34  teaspoon  pepper  and  a 
little  Cayenne.  Take  whole  cabbage  leaves,  boil  them  3  minutes 
in  salt  water.  Put  a  tablespoon  of  mixture  in  each  leaf  and  roll 
and  fasten  with  a  toothpick. 

Tomato  Sauce:  Take  13^  cups  each  of  brown  stock  and 
strained  stewed  tomatoes,  1  slice  each  of  carrot  and  onion,  a  bit  of 
bay  leaf,  sprig  of  parsley,  4  cloves,  %  teaspoon  of  salt,  34  teaspoon 
of  pepper,  a  little  Cayenne.  Cook  10  minutes.  Brown  4  level 
tablespoons  of  butter.  Add  5  level  tablespoons  flour  and  brown 
in  the  butter.  Add  the  above  to  this,  cooking  till  smooth  and 
thick.  Pour  over  the  croquettes,  and  cook  them  in  the  sauce  for 
1  hour  and  15  minutes  on  top  of  the  stove,  covered,  and  with  slow 
fire,  basting  often.  This  will  serve  nine.  The  brown  stock  may  be 
made  from  any  good  brand  of  beef  extract. 

— Miss  Mary  Bennett. 

MUTTON  AND  LAMB. 

Roast  Mutton. 

Wash  roast  well,  dry  with  clean  cloth,  and  lay  in  dripping  pan. 
Put  in  a  little  water  to  baste  it  with  at  first,  then  use  the  meat  drip- 
pings. If  fire  is  very  hot,  allow  12  minutes  to  the  pound.  If  it 
browns  too  rapidly,  cover  with  sheet  of  white  paper.  Baste  often, 
and  15  minutes  before  roast  is  done  dredge  the  meat  lightly  with 
flour  and  baste  with  butter.    Garnish  dish  with  parsley. 

— E.  L.  V. 

Stewed  Breast  of  Mutton. 

Cut  rather  lean  breast  in  pieces  about  2  inches  square.  Put 
into  stew  pan  with  little  fat  or  butter  and  fry  brown.  Dredge  in 
a  little  flour  and  add  2  sliced  onions  and  little  celery.  Pour  in  water 
to  just  cover  ftieat.  Simmer  whole  gently  until  mutton  is  tender. 
Take  out  meat,  skim  all  fat  from  gravy  and  return  meat  to  gravy. 
Add  can  of  peas  and  boil  gently  until  done. 

— W.  D.  F.  F. 


MEATS.  81 

Boiled  Mutton — ^Caper  Sauce. 
Select  5-pound  piece  hind  quarter.  Put  on  to  boil,  covering 
with  cold  water.  Leave  cover  off  until  it  boils  briskly;  then  skim 
off  the  top,  and  add  salt  and  pepper  to  taste.  Boil  slowly  until 
quite  tender.  Remove  from  the  water,  and  add  the  following  for 
sauce:  1  tablespoon  fiour,  mixed  with  1  tablespoon  butter;  2  table- 
spoons lemon  juice;  3^  cup  of  capers.  — Mrs.  Thompson. 

Mutton  Steak  with  Tomato. 
Take  steak  cut  from  the  leg;  dip  in  egg  and  crumbs;  sprinkle 
with  salt  and  cut  parsley.  Fry  in  a  little  butter  or  lard.  When 
steak  is  done,  lay  it  on  a  hot  dish.  Pour  a  teacup  of  hot  water  into 
frying  pan,  dredge  in  some  flour,  and  as  it  boils,  stir  thoroughly. 
Place  baked  tomatoes  in  the  center  of  platter  and  arrange  steak 
around  them  and  pour  over  it  the  gravy. 

— Mrs.  Anna  Gustafson. 

Mutton  or  Lamb  and  Mushroom  Stew. 
Four  pounds  neck  or  breast  of  lamb.  Remove  fat,  cut  into 
small  pieces,  cover  with  water.  Simmer  until  meat  falls  from  bones. 
Remove  bones,  skim  off  any  grease  there  may  be  on  top,  season  with 
salt,  pepper  and  a  little  onion,  if  liked.  Add  the  mushrooms  and 
liquor  from  1  can  of  French  mushrooms. 

— Mrs.  Wm.  Walton. 

Meat  and  Potatoes. 

Mince  mutton  fine  with  onions,  pepper  and  salt;  add  a  little 
gravy;  put  into  scalloped  shells  or  cups.  Make  them  three  parts 
full;  fill  them  up  with  potatoes  (mashed  with  a  little  cream);  put 
bit  of  butter  on  top  and  brown  in  oven. 

Irish  Stew. 
Two  and  one-half  pounds  chops;  8  potatoes;  4  turnips;  4  small 
onions;  nearly  a  quart  of  water.  Time  about  2  hours.  Place  chops 
in  stew  pan  with  alternate  layers  of  sliced  potatoes.  Add  turnips 
and  onions,  cut  into  pieces.  Pour  in  nearly  a  quart  of  cold  water. 
Cover  closely  and  stew  gently  until  vegetables  and  meat  are  thor- 
oughly cooked.  — Mrs.  E.  A.  Van  Wie. 

English  Mutton  or  Lamb  Chops — En  Casserole. 

Roll  in  egg  and  bread  crumbs;  brown  in  butter  in  hot  pan. 
Remove  from  this  pan  and  put  them  in  a  casserole  with  3^  cup 
butter.     Keep  just  below  boiling  point  for  1  hour. 

— Mrs.  Daisy  Keeler  King. 


82  THE  MENDELSSOHN  CLUB  COOK  BOOK, 

Planked  Lamb  or  Mutton  Chops. 

Place  the  chops  on  the  hot  board  and  put  in  a  very  hot  oven. 
Turn  often  and  baste  frequently  with  a  well  seasoned  tomato  sauce. 
Garnish  with  stuffed  tomatoes  and  parsley  and  serve  on  the  plank. 

VEAL. 

Veal  Roast. 

Butter  meat  and  sprinkle  with  bread  or  cracker  crumbs;  sea- 
soning with  salt  and  pepper. 

Sauce:  1  cup  sour  cream  with  a  little  flour  stirred  into  it. 
Put  in  the  pan  when  meat  is  done. 

— Mrs.  Anna  Gustafson. 

Baked  Veal  Cutlets — ^En  Casserole. 

Lay  in  a  heated,  buttered  casserole,  IJ^  pounds  veal  cutlets; 
add  1  cup  seasoned  stock,  then  spread  over  the  cutlets  a  dressing 
made  of  2  cups  bread  crumbs;  1  onion,  chopped  fine;  a  beaten  egg; 
1  tablespoon  melted  butter;  1  teaspoon  salt  and  pepper.  Cover, 
and  cook  3^  hour  in  a  hot  oven,  then  uncover  and  brown.  Serve 
with  a  sour  jelly  or  spiced  gooseberries. 

— Mrs.  Edward  M.  Heiliger. 

Veal  Ragout  au  Parmesan. 

(a)  Two  pounds  lean  raw  veal,  cut  in  small  pieces;  roll  in  flour 
and  brown  in  1  tablespoonful  butter;  add  1  quart  hot  water,  salt 
and  half  a  teaspoonful  paprika. 

(b)  One-half  can  tomatoes, 

(c)  One-half  package  hot,  boiled  spaghetti. 

(d)  One-fourth  cup  Parmesan  cheese. 

Simmer  (a)  2  hours,  add  (b);  cook  3^  hour  and  add  (c).  Bake 
in  a  casserole  and  sprinkle  the  cheese  over  the  top. 

—Luncheon  Club. 

Veal  Stew — With  Dumplings. 
Shank  or  shoulder  of  veal.  Wash  carefully  and  put  in  kettle. 
Cover  well  with  water.  Remove  all  scum  as  it  rises.  Cook  thor- 
oughly until  very  tender,  and  salt  well.  About  20  minutes  before 
meat  is  ready  to  remove  from  fire,  thicken  the  gravy  and  drop 
dumplings  in  kettle. 

— Mrs.  E.  a.  Van  Wie. 


MEATS.  83 

Veal  Birds  I. 

Cut  thin  veal  steak  into  narrow  strips;  spread  thinly  with 
Jones'  sausage  (bread  crumbs  with  chopped  parsley  may  be  used 
instead);  roll  and  fasten  with  tooth-picks.  Roll  in  flour  and  fry 
in  butter  until  brown.  Cover-  with  water;  add  a  bay  leaf,  onion, 
cloves  and  whole  peppers;  simmer  for  an  hour  and  a  half.  Thicken 
the  gravy  and  pour  over  birds,  when  they  are  ready  to  serve. 
-^  — Mrs.  E.  M.  St.  John. 

Veal  Birds  II. 

Cut  up  the  veal  in  pieces  about  2  inches  square  and  pound 
each  piece  until  it  is  quite  flat  and  twice  as  large  as  when  you  be- 
gan. Dust  all  this  with  salt  and  pepper  and  lay  upon  it  a  leaf  of 
parsley  and  a  strip  of  bacon  about  size  of  pencil.  Roll  it  up  and 
either  tie  with  string  or  skewer  with  wooden  tooth-picks.  Roll  in 
flour  and  brown  in  a  mixture  of  butter  and  drippings,  and  when 
birds  have  become  brown,  pour  into  sauce  pan  enough  water  to 
cover  them  and  simmer  gently  until  tender.  Take  out  the  birds, 
remove  the  skewers  or  strings,  and  arrange  on  a  platter.  Add  a 
little  cream  to  the  gravy  left  in  pan  and  thicken  with  a  little  flour, 
made  very  smooth  with  little  milk.     Then  pour  it  over  the  birds. 

— Mrs.  H.  R.  Sackett. 

Veal  Loaf  I. 

Three  pounds  raw  veal;  3^  pound  raw  salt  pork,  chopped  fine; 
3  Boston  crackers  rolled  fine  (or  bread  crumbs);  3  eggs;  1  teaspoon- 
ful  black  pepper;  a  little  sage;  little  mace  or  nutmeg;  1  tablespoon 
salt.  Make  in  loaf  and  baste  while  baking  with  butter  size  of  an 
egg,  with  water.  Put  on  outside  of  loaf  a  small  quantity  of  rolled 
crackers.     Bake  about  3  hours.     Very  nice  cold. 

— Mrs.  T.  V.  Engstrom. 

Veal  Loaf  II. 

Two  pounds  veal,  chopped;  \i  pound  salt  pork;  4  eggs;  butter. 
Slice  eggs  over  bottom  of  greased  pan,  then  a  layer  of  meat,  and 
alternate  layers  of  egg  and  meat,  properly  seasoned,  until  it  is  all 
used.  Shave  butter  over  top,  nearly  cover  with  water;  tie  double 
paper  cover  over  it;  bake  1  hour;  remove  paper;  put  plate  with 
weight  on  and  bake  1  hour  more.  If  it  is  eaten  cold,  leave  weight 
on  until.it  is  cold. 

— Mrs.  Chas.  Andrews,  Sr. 


84  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Veal  Loaf  III. 

One  pound  each  lean  veal,  beef  and  pork;  2  eggs;  1  cup  cracker 
crumbs;  3  tablespoonfuls  vinegar;  ^  cup  milk;  salt  and  pepper. 
Mix  well  and  put  a  little  butter  on  top  to  bake. 

t-Mrs,  Josephine  Richolson. 

Veal  Loaf  IV. 

Chop  2  pounds  veal;  add  34  pound  salt  pork,  chopped;  1  cup 
cracker  crumbs;  2  eggs;  2  teaspoons  each  of  salt,  sage;  also  a  little 
pepper.    Mix  well  and  press  in  pan  and  steam  or  bake  about  3  hours. 

— Mrs.  Cleveland. 

Meat  and  Rice  Loaf. 

One  cup  cold  chopped  meat;  1  cup  boiled  rice;  1  egg;  1  onion; 

1  teaspoon  minced  green  pepper;  butter;  salt;  3^  cup  milk.  Put 
in  buttered  mold  and  bake.     Serve  with  tomato  sauce. 

— Mrs.  Chas.  Reitsch. 

Croquettes  of  Veal  I. 

Cut  enough  of  cold  veal  to  fill  2  cups;  add  Yi  the  quantity 
mushrooms,  if  you  have  them  (if  not,  use  1  tablespoon  tomato 
catsup).  Place  in  a  sauce-pan  1  large  cup  Bechamel  sauce,  stir  in 
meat,  season  with  salt  and  pepper.  When  thoroughly  hot,  spread 
on  a  plate  and  stand  aside  to  cool.  When  cool,  shape,  dip  in  egg 
and  bread  crumbs  and  fry.  — Mrs.  Geo.  O'Shay. 

Veal  Croquettes  II. 

Two  cups  cold  cooked  veal,  chopped;  Y^  teaspoon  salt;  3^  tea- 
spoon white  pepper;  yolk  of  1  egg;  few  grains  paprika;  few  drops 
onion  juice;  1  cup  thick  white  sauce;  3  teaspoons  Asparox;  1  cup 
milk;  3^  cup  flour;  Y  teaspoon  salt.  Cool,  shape  into  croquettes 
and  fry.  — Mrs.  H.  H.  Hosley. 

Spiced  Meat. 

Two  pounds  veal  and  1  pound  beef,  chopped  fine;  3  eggs;  2 
thick  slices  bread,  chopped  fine;  2  tablespoonfuls  melted  butter; 

2  scant  tablespoonfuls  salt;  2  scant  teaspoonfuls  ground  sage;  2 
scant  teaspoonfuls  pepper;  4  hard-boiled  eggs.  Mix  everything 
except  hard-boiled  eggs  together;  cut  off  the  ends  of  hard-boiled 
eggs.  Form  half  of  the  meat  in  a  loaf,  put  hard-boiled  eggs  in  the 
middle,  close  together,  and  the  rest  of  the  meat  on  top.  Bake  1 
hour  in  a  slow  oven.  — Mrs.  C.  D.  Burr. 


MEATS.  85 

Veal  Cheese. 
Prepare  equal  quantities  of  boiled  sliced  veal  and  smoked 
tongue.  Pound  the  slices  separately  in  a  mortar,  moistening  with 
butter  as  you  proceed.  Pack  it  in  a  jar  or  pail,  mixed  in  alternate 
lay^irs,  so  that  when  cut  it  will  look  variegated.  Press  down  hard, 
pour  melted  butter  over  top.  Keep  well  covered  in  a  dry  place. 
Nice  for  sandwiches  or  sliced  cold  for  lunch. 

— Mrs.  Oscar  E.  Pawlowsky. 

Egged  Veal  Hash. 

Chop  fine  remnants  of  cold  roast  veal,  moisten  with  gravy  or 
water.  When  hot,  break  into  it  3  or  4  eggs,  according  to  quantity 
of  veal.  When  the  eggs  are  cooked,  stir  into  it  a  spoon  of  butter; 
serve  quickly.    If  to  your  taste,  shake  in  a  little  parsley. 

Roast  Loin  of  Pork. 

Choose  a  small  leg  of  fine  young  pork;  cut  a  slit  in  the  knuckle 
with  a  sharp  knife  and  fill  the  space  with  sage  and  onions,  (chopped) ; 
and  a  little  salt  and  pepper.  When  half  done  score  the  skin  in 
slices,  but  do  not  cut  deeper  than  the  outer  rind.  Select  4  or  5 
large  apples,  wash  and  cut  in  slices  without  paring.  Peel  and 
slice  half  a  dozen  good  sized  onions.  Fry  both  apples  and  onions 
together  in  some  of  the  hot  pork  fat  until  well  done  and  brown. 
Serve  hot  with  the  leg  of  pork. 

— Mrs.  Mary  Force. 

Pork  Tenderloin  Roast. 

One  cup  bread  crumbs;  1  teaspoon  sage;  small  piece  onion. 
Split  the  pork  tenderloin  through  the  middle  and  use  the  crumbs 
for  a  dressing.  Pepper  and  salt.  Bake  an  hour.  Garnish  with 
parsley  and  apple  jelly. 

—Mrs.  p.  R.  Wood. 

Pork  Chops  with  Tomato  Gravy. 
Trim  off  skin  and  fat,  rub  the  chops  over  with  a  mixture  of 
powdered  sage  and  onion.  Put  a  small  piece  of  butter  into  frying- 
pan,  put  in  the  chops  and  cook  slowly,  as  they  should  be  well  done. 
Lay  chops  on  hot  dish.  Add  a  little  hot  water  to  gravy  in  pan,  1 
large  spoon  butter  rolled  in  flour,  pepper,  salt  and  sugar,  and  ^ 
cup  juice  drained  from  a  can  of  tomatoes.  The  tomatoes  them- 
selves can  be  used  for  a  tomato  omelet.    Stew  5  minutes  and  pour 

over  chops  and  serve. 

—Mrs.  W.  S.  Barr. 


86  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Boiled  Pork  Chops. 

Trim  fat  from  chops;  boil  as  chicken;  season  with  onion,  sage, 

salt  and  pepper. 

— Mrs.  Chas.  Reitsch. 

Meat  Balls. 

One  pound  pork;  3^  pound  beef  and  1  onion;  put  through 
meat  grinder;  salt  and  pepper  to  taste.  Add  1  slice  of  toasted  bread 
(grated),  and  about  3^  cup  of  water;  mix  well.  Form  into  small 
balls  and  fry  in  butter  until  well  brown,  then  sift  over  them  1  table- 
spoon flour  and  cover  with  hot  water.     Simmer  1  hour. 

— Mrs.  a.  E.  Henry. 

Fried  Salt  Pork. 
Cut  fat  salt  pork  in  thin  slices  and  soak  in  milk  for  a  few  hours. 
Pour  boiling  water  over  it,  drain  and  fry  until  crisp.     When  partly 
fried  they  may  be  dipped  into  batter,  then  finished  in  the  same  pan, 
turning  several  times. 

Stuffing  for  Pork. 
Three  large  onions,  parboiled  and  chopped;  2  cups  fine  bread 
crumbs;  2  tablespoons  powdered  sage;  2  tablespoons  melted  but- 
ter or  pork  fat;  salt  and  pepper  to  taste. 

—A.  L.  W. 

HAM  AND  BACON. 
Baked  Ham  I. 

Wash  the  ham,  put  into  cool  water  and  let  it  come  to  a  boil. 
Cook  slowly  for  half  an  hour  in  that  water.  Drain  and  add  enough 
fresh  water  to  just  cover  the  ham.  Then  put  in  I  teaspoon  whole 
pepper,  a  few  cloves  (5  or  6).  Let  come  to  a  boil  slowly  again,  then 
add  1  pint  good  elder  vinegar.  When  the  ham  has  been  cooked 
until  you  can  remove  the  skin,  put  in  baking  pan,  add  1  cup  light" 
brown  sugar,  3^  cup  bread  crumbs,  sifted  very  fine.  Cover  the  ham 
thoroughly  and  bake  half  an  hour  or  to  a  dehc^te  brown. 

— Mrs.  Anna  Gustafson. 

Baked  Ham  II. 

Five  pounds  ham;  stick  a  few  cloves  in  ham;  boil  slowly  2  or 
23^  hours,  a  little  longer  if  needed.  Take  out  of  water,  rub  a  very 
little  brown  sugar  over  it,  cover  with  cracker  crumbs  and  bake 
until  brown,  or  about  half  an  hour. 

— Mrs.  Ferd  Keyt. 


MEATS.  87 

Baked  Ham  III. 

Boil  a  small,  tender  ham  in  sweet  cider,  letting  it  simmer 
rather  than  boil  hard.  Add  ^  cup  of  sugar  to  the  cider.  When 
the  ham  is  tender,  remove  from  the  cider  and  paint  the  entire  sur- 
face when  shghtly  cooled  with  molasses.  Over  this  lay  thickly  a 
coating  of  butter;  powder  with  cinnamon  and  stick  well  with  whole 
cloves.     Then  place  in  the  oven  and  bake  brown. 

—Mrs.  W.  H.  Taft,  "The  White  House." 

Baked  Ham  IV. 
Use  a  ham  12  to  14  pounds.  Be  careful  to  select  one  that  has 
plenty  of  fat.  Soak  24  hours  in  water  and  vinegar  sufficient  to 
cover,  in  proportions  of  1  part  vinegar  and  3  parts  water.  Rinse 
thoroughly  in  cold  water,  wipe  dry,  stick  whole  cloves  thickly  in 
the  exposed  fat.  Make  a  thick  dough  of  flour  and  water  enough  to 
cover  the  entire  ham  to  a  thickness  of  %  inch.  Bake  from  43^  to 
5  hours;  put  a  little  water  in  pan  and  add  more  when  needed. 
Never  turn  the  ham.  — Anna  Nelson  Reck. 

Ham  Cooked  in  Milk. 

Take  slice  of  ham  about  1  inch  thick,  put  in  a  frying  pan  and 
cover  with  milk,  keeping  it  covered  until  done.  A  small  piece  of 
sweet  clover  adds  to  the  flavor.    Thickeri  gravy  a  little  when  done. 

— Mrs.  Fannie  C.  Mopfatt. 

Rice  k  la  Monterey  (Spanish). 
Dice  4  slices  bacon,  put  over  fire  and  fry  crisp.  While  very 
hot  throw  in  slowly  1  cup  washed  rice  and  let  parch  for  a  few  min- 
utes. Pour  in  boihng  water  to  cover  rice  and  allow  it  to  swell. 
Add  1  pint  cooked  tomatoes;  1  chopped  onion;  1  chili  pepper, 
chopped,  (or  paprika  to  taste);  a  little  chopped  parsley.  Just  be- 
fore serving  add  1  tablespoonful  butter  and  1  teaspoonful  salt. 
Throwing  the  rice  into  the  hot  fat  allows  each  grain  to  brown  sep- 
arately, giving  a  peculiar  quality  which  is  never  obtained  by  other 
methods,  and  it  is  delicious. .  — Mrs.  Stanton  A.  Hyer. 

Liver. 

One  pound  calf's  liver.  Stew  in  water  enough  to  cover  until 
tender,  then  slice  half  of  it  and  chop  the  rest,  and  return  all  to  the 
kettle.  Season  well  with  salt,  pepper,  dried  sage  and  butter,  and 
thicken  the  gravy.  — Helen  S.  Remington. 


88  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Kate's  Limerick  Bacon. 

Pour  boiling  water  over  prime  bacon  (not  cut  too  thin),  then 
drain  off  and  cook  slowly,  sprinkling  with  brown  sugar  and  pap- 
rika; drain  strips  on  brown  paper. 

— Kate  O'Connor. 

Braised  Liver. 
Have  your  butcher  thoroughly  lard  a  fine  calf's  liver.     Place 
the  liver  whole  on  strips  of  bacon  in  dripping  pan.     Pour  over  it 
2  cups  beef  stock  or  2  cups  water  and  2  tablespoons  butter.     Add 

2  diced  carrots;  2  small  onions,  (cut);  1  teaspoon  whole  cloves  and 

3  pieces  of  celery,  (cut).  Cover  and  bake  1  hour.  Uncover  and 
bake  another  hour,  basting  often.  Salt  just  before  serving.  Slight- 
ly thicken  gravy  and  serve  on  platter  with  liver.  Garnish  with 
carrots  and  parsley.  This  makes  a  delicious  cold  meat  for  luncheon 
or  picnic. 

— Mrs.  M.  M.  Carpenter. 

SAUSAGES. 

Sausages  in  Batter. 
Take  half  a  cup  of  flour,  2  tablespoonfuls  of  fine  corn  meal,  a 
pint  of  milk,  1  egg  and  a  little  salt  and  pepper.  Beat  well  together 
until  light.  In  the  meanwhile  have  about  a  pound  of  sausages 
plunged  in  boiling  water  and  the  skins  removed  without  mutilating 
the  shape,  if  possible.  Put  the  sausages  in  a  baking  dish  and  pour 
the  batter  over  them  und  bake  well  until  quite  brown. 

—Mrs.  W.  H.  Taft,  "The  White  House." 

Roll  Sausages. 

Roll  sausages  thickly  in  bread  crumbs  and  Indian  meal  mixed, 
to  which  has  been  added  a  good  bit  of  mustard.  Bake  in  a  hot 
oven  until  brown. 

—Mrs.  W.  H.  Taft,  "The  White  House." 

Toad  in  Hole. 

One-half  pound  of  sausage  made  into  6  rolls.  Put  in  greased 
baking  dish;  cover  with  batter  made  with  2  eggs  well  beaten,  2 
heaping  tablespoons  flour,  3^  teaspoon  baking  powder,  1  cup  sweet 
milk.  Bake  ^  of  an  hour  in  moderate  oven.  Sausage  links  may 
be  used. 


MEATS.  89 

SWEETBREADS. 

Sweetbreads  and  Veal  Kidney. 
Clean  and  parboil  sweetbreads,  brown  quickly  in  a  little  butter. 
Broil  thin  slices  of  veal  kidney  and  bacon.  Heap  sweetbreads  in 
center  of  platter,  arranging  slices  of  kidney  and  bacon  alternately 
in  circle  about  sweetbreads.  Garnish  with  parsley  and  serve  very 
hot. 

Baked  Sweetbreads  with  Olive  Sauce. 

Let  sweetbreads  remain  in  warm  water  for  1  hour;  simmer  in 
boiling  water  for  10  minutes;  wipe  dry;  dredge  with  pepper  and 
salt;  brush  with  an  egg;  sprinkle  with  cracker  crumbs  and  bake 
three-quarters  of  an  hour  with  bits  of  butter  on  top  and  around. 
Serve  on  toasted  bread  with  olive  sauce. 

Olive  Sauce:  Halve,  stone  and  parboil  1  dozen  large  olives. 
Brown  1  small  onion  in  2  tablespoons  butter;  add  1  tablespoon  flour 
and  2  cups  of  stock  or  hot  water.  Season  with  pepper,  salt,  3^  tea- 
spoon allspice;  strain  and  add  olives. 

Mrs.  Mary  Force. 

Sweetbreads  with  Mushroom  Sauce. 

Soak  2  pounds  of  sweetbreads  in  cold  water  with  2  tablespoon- 
fuls  of  salt,  1  hour.  Drain  and  cook  20  minutes.  Add  2  table- 
spoonfuls  of  vinegar  to  water  while  cooking.  Let  water  run  over 
them  until  cold.  Remove  all  particles  of  fat  and  gristle,  and  cut 
in  halves.  Dip  in  beaten  egg;  roll  in  cracker  dust;  fry  in  butter 
to  nice  golden  brown. 

Sauce:  One  can  imported  button  mushrooms;  simmer  in  own 
liquor;  add  3  cups  of  milk  to  butter  in  which  sweetbreads  were 
browned.  Let  it  boil  up  once;  strain,  return  to  fire  and  add  2 
tablespoonfuls  of  flour  made  smooth  in  a  half  cup  milk.  Season 
to  taste  with  salt  and  white  pepper.  Add  the  hot  mushrooms, 
pour  over  sweetbreads;  garnish  and  serve. 

— Mrs.  J.  Stanley  Browne. 

Chop  Suey  I. 
Three  pounds  meat  (or  1  chicken).     Stew  3  hours  and  chop. 
Add  1  bunch  celery  (chopped);  3^  can  tomatoes;  1  small  can  mush- 
rooms (chopped);  4  or  5  medium  sized  onions;  pepper  seeds  from 
red  peppers;  1  teaspoonful  salt.     Serve  with  rice  border. 

— Mrs.  G.  R.  Smith. 


90  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Chop  Suey  II. 

Melt  a  large  piece  of  butter  in  a  frying  pan  and  when  hot  drop 
in  2  small  onions  (sliced).  Let  this  brown  slightly,  then  add  .1 
pound  of  good  pork-chop  meat  which  has  been  cut  up  fine  (be  sure 
not  to  buy  chops  that  are  too  fat).  When  the  meat  is  almost  done 
add  2  stalks  of  celery,  cut  in  inch  lengths,  and  lastly  1  large  tomato, 
cut  in  fine  pieces.  Dredge  the  meat  well  with  flour  before  putting 
in.  Season  the  mixture  with  salt  and  pepper.  Cream  can  be  added 
and  a  little  flour  thickening,  if  desired,  just  before  taking  from  the 
fire.     This  makes  enough  for  4  or  5  people. 

— Leola  Arnold. 

SAUCES. 
Hollandaise  Sauce. 

One  pound  butter;  6  yolks  of  eggs;  1  lemon  (juice  only);  cay- 
enne pepper  to  taste;  2  tablespoons  water;  3^  teaspoon  salt  (if  but- 
ter is  sweet).  Put  yolks  of  eggs,  lemon  juice,  water,  pepper  and 
salt  in  pan.  Beat  well  together  and  put  pan  in  oven,  then  add 
melted  butter  (let  butter  cool  a  little,  then  add  slowly  as  you  do  oil 
in  making  mayonnaise,  beating  ail  the  time).  When  sauce  thickens 
take  off  fire,  and  beat  a  little  while.  Great  care  should  be  given  to 
this,  but  it  is  delicious.  Put  the  pan  in  a  double  boiler  and  don't 
let  it  cook  too  hard  while  adding  butter. 

— Mrs.  W.  a.  Talcott. 

Horseradish  Sauce. 

One-half  cup  butter  (creamed);  2  tablespoons  cream;  4  or  5 
tablespoons  horseradish;  1  or  2  teaspoons  vinegar. 

— Mrs.  F.  F.  Wormwood. 

Creole  Sauce. 

Two  tablespoons  chopped  onions;  4  tablespoons  green  pepper, 
finely  chopped;  2  tablespoons  butter;  2  tomatoes;  3^  cup  sliced 
mushrooms;  6  olives,  stoned;  1}/^  cup  brown  sauce;  salt,  pepper 
and  Sherry  wine.  Cook  onion  and  pepper  with  butter  5  minutes; 
add  tomatoes,  mushrooms  and  olives  and  cook  2  minutes;  then  add 
brown  sauce.  Bring  to  boiling  point  and  add  wine  to  taste.  Serve 
with  broiled  steak. 

Bechamel  Sauce. 
Put  3  tablespoons  butter  in  a  sauce-pan;  add  3  tablespoons 
sifted  flour,  3^  teaspoon  nutmeg,  10  pepper  corns,  1  teaspoon  salt. 
Beat  all  well  together;  then  add  to  this  3  slices  of  onion,  2  slices  of 


MEATS.  91 

carrot,  2  sprigs  of  parsley,  2  of  thyme,  a  bay  leaf  and  Yi  dozen 
mushrooms,  cut  up.  (Moisten  the  whole  with  a  pint  of  stock  or 
water  and  a  cup  of  sweet  cream.  Set  it  on  the  stove  and  cook  slowly 
for  half  an  hour,  watching  closely  that  it  does  not  burn;  then  strain 
through  a  sieve.     Excellent  with  roast  veal  or  meats  and  fish. 

— St.  Charles  Hotel,  New  Orleans. 


Caper  Sauce. 

Chop  the  capers  a  very  little;  make  3^  pint  of  drawn  butter, 
to  which  add  the  capers,  with  a  large  spoonful  of  the  juice  from  the 
bottle  in  which  they  are  sold.     Let  it  just  simmer;  then  serve. 

— Miss  Ethel  Yan  Wie. 

Tomato  Sauce. 

Take  a  quart  can  tomatoes,  put  over  the  fire  in  a  stew-pan; 
put  in  1  slice  onion,  2  cloves,  a  little  pepper  and  salt.  Boil  about  20 
minutes,  then  remove  from  the  fire  and  strain.  Melt  in  another 
pan  an  ounce  of  butter,  and  as  it  melts  sprinkle  in  a  tablespoon  of 
flour.  Stir  it  until  it  browns  and  froths  a  little.  Mix  the  tomato 
pulp  with  it,  and  serve  with  roast  beef  or  mutton  chops. 

— Miss  Ethel  Van  Wie. 

French  Mustard. 

Three  tablespoons  mustard,  1  tablespoon  granulated  sugar, 
well  worked  together.  Then  beat  in  an  egg  until  it  is  smooth.  Add 
1  teacupful  vinegar,  a  little  at  a  time,  working  it  smooth.  Then 
set  on  the  stove  and  cook  3  or  4  minutes,  stirring  all  the  time. 
When  cooked,  add  1  tablespoon  of  the  best  olive  oil,  taking  care 
to  get  it  all  thoroughly  worked  in  and  smooth. 

— Mrs.  D.  Riegel. 

Curry  Sauce. 

One  tablespoon  butter;  1  tablespoon  flour;  1  teaspoon  curry 
powder;  1  slice  onion;  1  large  cup  stock;  salt  and  pepper  to  taste. 
Cut  the  onion  fine  and  fry  brown  in  the  butter.  Add  the  flour  and 
curry  powder.  Stir  for  1  minute;  add  the  stock  and  season  with 
salt  and  pepper.  Simmer  5  minutes,  then  strain  and  serve.  This 
can  be  served  with  a  saute  of  Meat. 

— Mrs.  D.  Riegel. 


92  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

,  Mint  Sauce. 

Wash  and  dry  on  a  cloth  about  a  handful  of  mint  leaves.  .  Chop 
very  fine,  and  to  3  tablespoons  of  mint  add  2  of  white  sugar;  mix 
and  let  stand;  then  pour  over  it  6  tablespoons  of  good  cider  vinegar. 
This  sauce  should  stand  over  an  hour  before  serving. 

Maitre  d*  Hotel  Butter. 

Rub  3^  cup  of  butter  to  a  cream;  then  add  )^  teaspoon  salt, 

a  little  pepper,    3^   teaspoon   mustard,   a  little   cayenne  pepper, 

1  tablespoon  chopped  parsley.    Lastly  add  2  tablespoons  of  lemon 

juice.  Mrs.  W.  A.  Talcott. 

Meat  and  Their  Accompaniments  and  Garnishings. 

With  Roast  Beef — mushroom,  tomato,  French  Mustard  or 
Hollandaise  sauce.  Garnish  with  browned  potato  balls  with  clove 
placed  in  end,  making  it  appear  like  an  apple.  Pile  in  little  heaps 
on  sprigs  of  parsley  at  each  end  of  platter. 

With  Roast  Mutton — caper  sauce.  Garnish  by  surrounding 
the  roast  with  tiny  molds  of  currant  jelly  on  choice  lettuce  leaves, 
to  be  served  with  each  portion  of  meat. 

With  Roast  Lamb — mint  sauce.  Garnish  with  mint  leaves 
and  little  nests  of  shredded  whites  of  hard-boiled  eggs  holding 
green  peas. 

With  Roast  Veal — mushroom  or  lemon  sauce.  Garnish  with 
water-cress,  potato  puffs  and  lemon  points  powdered  with  finely 
minced  beets. 

With  Roast  Pork — apple  sauce  or  spiced  gooseberries.  Garn- 
ish with  glazed  apple  rings  and  lettuce  leaves. 

With  Broiled  Steak — Maitre  d'  Hotel.  Butter  curled  parsley 
tops  over  which  has  been  grated  a  little  lemon  peel.  Cut  beets 
into  form  of  cherries  and  garnish  around  the  steak. 

Take  one  good  stove,  add  some  real  hot  heat. 
Some  cooking  pots,  and  some  well  cut  meat. 
Mix  with  knowledge,  gained  from  this  useful  book 
And  you  can  pass  as  a  first-class  cook. 


LL  that  is  neces- 
sary to  add  the 
tones  of  perfec- 
tion to  the  recipes 
in  this  book,  is  to  serve  the 
food  over  one  of  our  fine 
LINEN    TABLE    CLOTHS 


STEWART  &/S: 
DRY  GOODS^ 

^CARPETS  &  SHOES 


93 


BE  SORR-Y 

For  the  man  who  knows 
how  to  succeed,  but  lacks 
the  equipment:  While  a 
woman  — but  then  it 
is  so    easy    for    her   to   get  the   equipment  from 


YJU 


viflTEu  inf 

ARDWAREU 


OPPOSITE 
COURT  HOUSE, 

ROCKFORD,     ILLINOIS 


B 


R0THERS 
AKERY 


Rockford,  HI. 


Home  Made  Goods  a  Specialty 


1)4 


POULTRY    AND    GAME.  95 


CHAPTER  VIII. 


POULTRY  AND  GAME, 


''The  cackling  of  geese  saved  the  city  of  Rome; 
May  all  these  recipes  keep  peace  in  the  home." 

By  the  word  game  is  meant  all  animals  and  birds  which  have 
never  been  domesticated  and  are  proper  to  be  eaten — from  the 
little  quail,  prairie  chicken  and  other  birds  to  the  roe,  deer  and 
other  hoof-footed  species.  The  flesh  of  wild  animals  has  an  aroma 
more  marked  than  that  of  the  tame  ones. 

How  to  Choose  Poultry. 

The  age  of  the  poultry  is  the  principal  thing.  The  best  chick- 
ens are  plump  on  the  breast,  fat  on  the  neck,  with  smooth  yellow 
legs,  tender  skin  and  the  lower  part  of  the  breast  bone  pliable.  A 
young  turkey  is  known  by  its  short  spurs,  dark  and  smooth  legs. 
The  age  of  the  young  duck  may  be  ascertained  by  tearing  the  skin 
between  the  toes,  if  the  skin  tears,  the  duck  is  young.  Geese  may 
be  know  by  taking  the  windpipe  between  two  fingers  and  pressing 
it,  and  if  young,  a  low  crackling  sound  will  be  heard;  also,  if  the 
thumb  will  easily  press  through  the  skin  under  the  wing,  the  goose 
is  young. 

Full  grown  fowls  have  the  best  flavor,  providing  they  are 
young.  Older  poultry  makes  the  best  soup.  Chickens  with  yellow 
skin  and  feet  make  the  richest  stews.  All  poultry  and  game  should 
hang  at  least  24  hours  in  a  cool  place  after  they  are  killed,  before 
cooking.  Flesh  of  game  is  tough  when  first  killed,  it  is  more  tender 
if  kept  sometime,  or  if  frozen. 

How  to  Kill  Poultry. 
Chickens  and  turkeys  are  killed  either  by  chopping  off  the 
head  or  cutting  the  artery  on  the  neck.  After  poultry  is  killed,  hang 
it  up  by  the  feet  and  as  soon  as  the  bleeding  stops  pick  off  the  feath- 
ers, while  yet  warm,  and  then  singe.  Geese  and  ducks  are  killed  by 
taking  the  fowl  under  the  left  arm,  holding  the  bill  in  the  left  hand, 
then  stabbing  it  on  top  of  the  head;  hold  the  fowl  in  this  position 


96  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

letting  the  blood  run  into  a  dish.  When  the  blood  stops  running 
hold  a  red  hot  iron  on  the  place  where  it  is  stabbed;  this  is  done  to 
prevent  any  blood  from  dropping  on  the  feathers;  then  pick  the 
feathers  and  singe  the  fowl. 

Feathers  from  geese,  ducks,  prairie  hens,  pigeons  and  birds  of 
all  kinds  are  always  picked  off  dry — chickens  only  should  be  scalded. 

Drawing  Poultry. 

Cut  off  the  feet  at  the  first  joint,  then  the  head  and  half  the 
neck;  cut  the  skin  on  the  back  of  the  neck  down  to  the  back  of  the 
wing.  Detach  the  skin  from  the  neck  and  draw  the  skin  down  over 
the  breast,  then  cut  off  the  rest  of  the  neck  close  to  the  body,  re- 
move the  crop  and  windpipe,  break  the  ligaments  that  hold  the 
internal  organs  to  the  breastbone,  then  cut  an  opening  below  the 
breastbone  down  to  the  vent.  Put  the  hand  in  the  opening  and 
carefully  work  it  around  until  the  top  of  the  breastbone  is  reached, 
and  draw  out  all  the  organs  at  once.  Close  to  the  ribs  will  be  found 
a  pinky  substance  called  the  lungs,  or  lights,  remove  these. 
Cut  out  the  vent  and  the  oil  bag  on  the  tail,  then  wash  the  fowl 
quickly  inside  and  out  with  cold  water.  Cut  the  gizzard  open,  re- 
move the  thick  inside  skin  and  carefully  remove  the  gall  bag  from 
the  liver. 

In  shipping  fowls  frequently  the  intestines  have  not  been  re- 
moved and  if  such  is  the  case,  in  washing  the  fowl,  add  a  half  tea- 
spoonful  of  baking  soda,  which  will  sweeten  and  render  all  the  more 
wholesome. 

The  giblets  are  the  gizzard,  heart,  liver  and  neck. 

In  roasting  or  boiling  any  fowl,  truss  it,  which  means,  to  draw 
the  thighs  close  to  the  body  across  the  legs  at  the  tail  and  tie  firmly 
to  the  body  with  twine  which  is  removed  before  serving,  or  pass 
the  legs  through  a  slit  near  the  tail  and  skewer  the  wings  close  to 
the  body. 

Carving. 

"Let's  carve  him  as  a  dish  fit  for  the  gods, 
Not  hew  him  as  a  carcass  fit  for  the  hounds." 

— Shakespeare. 

A  few  simple  rules  are  to  be  observed  in  carving  birds.  Plunge 
the  fork  upright  into  the  very  center  of  the  breastbone  and. keep 
it  there  until  the  bird  is  dissected  and  served.  Remove  the  legs 
first  between  the  thigh  and  body  until  the  bone  is  reached,  then 
the  thigh  is  forced  back  and  the  joint  laid  open,  then  remove  the 


POULTRY    AND    GAME.  97 

leg  with  the  point  of  the  knife.     Remove  the  wmgs  taking  a  part 
of  the  breast  with  it,  the  breast  then  can  be  sliced. 

Pigeons,  quails  and  other  birds  of  the  same  size  are  split 
lengthwise  into  halves. 

CHICKEN. 

Giblet  Broth. 

Pour  boiling  water  over  the  chicken  feet,  take  them  out  and 
remove  the  skin  and  nails  and  place  them  with  the  giblets.  Cover 
with  cold  water,  add  teaspoonful  of  salt,  1  small  onion  and  boil  until 
tender.    This  broth  can  be  used  for  basting  any  roasted  or  fried  fowl. 

Chicken,  Roasted  Plain. 

Singe,  draw  and  wipe  dry  a  young  chicken;  season  with  salt 
inside  and  out,  then  spread  butter  over  the  breast  and  place  the 
chicken  in  the  roasting  pan,  breast  down.  Lay  thin  slices  of  lard- 
ing pork  over  the  back.  Set  the  pan  in  a  medium  hot  oven  and 
roast  until  the  chicken  has  become  a  fine  brown  color  all  over; 
baste  frequently  with  the  giblet  broth,  which  has  been  added  to 
the  pan. 

Chicken  Roasted,  with  Giblet  Forcemeat. 

Prepare  chicken  same  as  for  chicken  roasted  plain.  Chop  the 
raw  giblets  as  fine  as  possible,  soak  half  a  loaf  of  stale  bread  10 
minutes  in  cold  water,  then  put  it  in  a  napkin  and  press  the  water 
out.  Fry  1  finely  chopped  onion  in  a  tablespoon  of  butter,  with- 
out browning;  then  add  the  bread  and  stir  and  cook  5  minutes. 
Remove  from  the  fire  and  when  c  ':1  add  the  chopped  giblets,  2 
whole  eggs,  1  teaspoon  salt,  3^  teaspoon  pepper,  ^  teaspoon  grated 
nutmeg,  1  teaspoon  thyme,  and  mix  well  together.  Fill  the  chicken, 
sew  it  up,  truss  it  nicely  and  finish  as  per  recipe  above. 

Chicken  Roasted,  with  Oyster  Forcemeat. 

Prepare  chicken  same  as  for  chicken  roasted  plain.  Chop  fine, 
10  large  oysters;  1  cupful  oyster  liquor;  13^  cups  of  rolled  crackers; 
yolk  of  1  egg  and  1  whole  egg;  even  teaspoon  salt;  3^  teaspoon  pep- 
per; tablespoon  melted  butter;  3^  tablespoon  chopped  parsley.  Mix 
all  together  and  use  as  directed  above. 


98  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Chicken  Roasted  with  Plain  Dressing. 

Prepare  chicken  same  as  for  chicken  roasted  plain.    Soak  half 

a  loaf  stale  bread  10  minutes  in  cold  water,  place  in  napkin  and  press 

the  water  out.     Fry  2  tablespoons  of  finely  chopped  onion  with  2 

tablespoons  butter,  without  browning;  add  the  bread  and  cook  5 

minutes.  When  cold,  add  an  even  teaspoon  of  salt,  a  little  pepper, 

teaspoon  of  thyme,  2  eggs,  and  mix  all  together,  and  use  as  directed 

above. 

Another  bread  dressing  is  to  remove  the  crust  from  a  small 

loaf  of  bread  and  crumble  it  up  into  small  crumbs,  season  with  salt, 

pepper,  sage  and  butter;  mix  well  together  and  use  as  directed  above. 

Chicken  En  Casserole. 

Take  spring  chicken,  cut  up;  put  m  casserole  with  1  piece  of 
butter  on  each  piece  of  chicken;  cover  casserole  and  bake  in  hot 
oven  1  hour.  Scoop  five  potatoes  into  balls  with  vegetable  scoop 
and  fry  in  deep  fat.  Remove  chicken  from  casserole;  add  potatoes 
to  gravy,  also  chopped  chives,  red  and  black  pepper,  salt,  chopped 
parsley,  2  or  3  tablespoons  of  kitchen  bouquet  and  twice  the  amount 
of  boihng  water.  Put  the  chicken  in  the  gravy,  baste  with  the  gravy 
and  put  in  the  oven  to  reheat.    Serve  from  casserole. 

— Mrs.  Webb  Stevens. 

Chicken,  En  Casserole,  with  Celery. 
Heat  3  tablespoons  of  butter  or  drippings  in  a  frying  pan  and 
fry  in  it  until  a  light  brown,  a  thinly  sliced  onion.  Disjoint  a  ten- 
der chicken  weighing  4  or  5  pounds,  roll  the  pieces  in  flour  and  fry 
them  in  the  fat  in  the  pan  until  a  nice  brown.  Heat  a  large  casserole 
in  the  oven  and  place  in  it  a  cup  of  diced  celery.  Place  the  chicken 
on  top  of  the  celery,  pour  over  it  l^^  cups  water  which  you  have 
heated  to  the  boiling  point  in  the  pan  in  which  you  fried  the  chicken; 
add  1  teaspoon  salt,  cover  the  dish  tightly  and  bake  in  a  moderate 
oven  2  hours. 

— Mrs.  Edward  M.  Heiliger. 

Chicken  Pot  Pie. 

Cut  chicken  as  for  frying.  Yolks  of  4  hard  boiled  eggs;  1  tea- 
cup minced  salt  pork;  butter;  pepper;  salt;  flour.  Good  sized  kettle 
which  will  go  in  oven.  Make  biscuit  dough  as  follows:  1  quart 
flour,  2  heaping  teaspoons  baking  powder;  put  baking  powder  in 
flour  and  sift  twice.  Mix  in  the  flour  lard  twice  size  of  small  egg, 
very  hghtly,  until  mixture  seems  hke  flour;  add  salt.    Have  1  pint 


POULTRY   AND    GAME.  99 

milk  and  water  mixed  (%  milk  to  }4  water),  put  into  flour  and  mix 
thoroughly.  Work  dough  lightly  until  perfectly  smooth,  roll  as 
thin  as  for  pie  crust,  taking  3^  of  dough  and  rolling  into  a  circular 
piece.  Cut  in  quarters,  and  after  greasing  kettle  all  over,  line  sides 
with  the  dough  putting  points  down  and  corners  at  top  touching, 
the  lower  corners  coming  to  within  an  inch  of  bottom  of  kettle. 
Cover  bottom  of  kettle  with  thin  layer  of  minced  pork,  then  a  layer 
of  chicken  (uncooked),  pepper,  salt,  bits  of  butter,  2  egg  yolks 
crumbled  fine,  a  thin  sprinkle  of  flour.  Take  dough  which  was  left 
and  after  cutting  a  piece  large  enough  for  top  crust,  use  the  re- 
mainder for  dumplings,  rolling  as  thin  as  possible.  Cut  into  strips 
about  3  inches  wide,  then  across  in  pieces  about  2  inches  wide. 
Cover  the  layer  of  chicken  with  some  of  these.  Put  on  another  thin 
layer  of  pork  and  proceed  as  at  first,  until  all  is  in  kettle.  Roll  out 
top  crust  as  for  pie  and  cut  slits  in  top.  Put  it  on  the  pie  and  lay 
top  edges  of  lining  dough  down  over  top  crust.  Pour  in  through 
slit  in  top,  boiling  water  until  it  covers  top  crust;  cover,  set  on  slow 
fire,  and  boil  2  hours.    Put  in  oven  3^  hour  before  serving,  in  order 

to  brown  the  top. 

— Miss  Winnifred  Ohr,  St.  Paul,  Minn. 

Chicken  Pie. 

Take  a  fat  chicken  and  cut  into  pieces;  stew  until  tender,  add- 
ing salt.  Make  a  biscuit  dough;  put  chicken  into  a  deep  pan  with 
plenty  of  broth;  sprinkle  in  a  handful  of  flour  and  add  pepper  and 
salt,  if  necessary.  Wet  the  edge  of  the  pan  and  cover  the  top  with 
biscuit  dough  1%  of  an  inch  thick,  cutting  a  slit  in  the  center  for 
steam  to  escape.     Bake  in  a  moderately  hot  oven. 

Stewed  Chicken  with  Salt  Pork. 

Cut  up  chicken  as  for  frying;  dice  a  pound  salt  pork,  place  in 
a  kettle,  add  chicken  and  brown  slightly.  Add  hot  water  enough 
to  cover  well;  boil  until  tender;  skim  occasionally.  When  this  is 
done  have  ready  some  baking  powder  biscuits,  split  them  open 
and  place  on  a  platter,  putting  the  chicken  in  the  center.  Thicken 
the  gravy  with  flour  and  pour  over  chicken  and  biscuits. 

Southern  Chicken  Pie. 

Select  a  yellow  Philadelphia  fowl  weighing  4  or  5  pounds;  clean 
carefully,  singe,  and  put  it  on  in  boiling  water  enough  to  cover  it 
and  let  it  simmer  gently  until  it  begins  to  grow  tender.  Save  this 
broth  with  the  giblets.     Now  cut  the  chicken  in  small  pieces;  slice 


100  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

a  quarter  of  a  pound  of  fat  pork  very  thin  and  fry  it  with  the 
chicken  until  it  is  brown.  After  the  chicken  and  pork  are  fried 
take  them  up  and  stir  into  the  pan  in  which  they  were  cooked  a 
tablespoon  of  flour.  Stir  it  over  the  fire  until  brown;  then  add  a 
pint  of  the  chicken  broth,  a  teaspoon  of  salt,  34  teaspoon  of  pepper. 
Stir  this  gravy  until  it  has  boiled  2  minutes  and  use  it  for  pie.  To 
make  the  crust:  Mix  together  in  a  bowl  with  a  knife  1  pound  of 
flour,  1  teaspoon  of  salt,  2  teaspoons  of  butter,  and  just  enough  cold 
water  to  hold  it  together.  Roll  it  out  about  an  inch  thick;  cut  a 
quarter  of  a  pound  of  butter  in  large  slices,  and  lay  it  all  over  the 
paste;  fold  it  up  and  wrap  in  a  floured  towel  and  put  in  the  ice  box 
for  half  an  hour.  Roll  it  out,  repeating  same  with  another  quarter 
of  a  pound  of  butter;  roll  it  to  a  thickness  of  3^  inch,  fold  it  in  3 
thicknesses  and  roll  it  out  again.  If  the  butter  breaks  through, 
fold  it  again  in  a  towel  and  cool  for  half  an  hour  before  using.  Line 
a  deep  dish;  then  put  in  alternate  layers  of  chicken,  pork,  and 
sliced  raw  potatoes;  pour  in  as  much  gravy  as  the  dish  will  hold. 
Sprinkle  with  a  little  chopped  parsley,  a  dash  more  of  pepper  and 
salt,  and  cover  with  a  top  crust,  wetting  the  edges  to  make  them 
adhere.    Cut  a  hole  in  the  top  to  allow  the  steam  to  escape. 

— May  Irwin. 

Spring  Chicken  Fried. 

Have  a  spring  chicken  cut  into  6  pieces;  season  well  with  salt 
and  pepper;  put  a  pound  fine  cut  salt  pork  over  the  fire  and  fry  to  a 
light  brown;  add  1  tablespoon  of  butter.  Put  in  chicken  and  fry 
over  slow  fire  to  light  brown,  then  add  }A,  cup  giblet  broth,  cover 
pan  and  cook  until  tender.  After  removing  chicken,  thicken  gravy 
with  2  tablespoons  of  flour  and  13^^  cups  of  giblet  broth  and  1  cup 
of  milk  and  cook  until  thick. 

Another  way  is  to  chop  the  giblets  fine,  add  them  to  gravy; 
lay  the  chicken  on  buttered  toast,  pour  gravy  over  them;  sprinkle 
1  fine  chopped,  hard  boiled  egg  over  it  and  garnish  with  water-cress 
or  parsley. 

Spring  Chicken  Deviled. 

Split  a  clean  spring  chicken  through  the  back;  season  it  with 
1  tablespoon  of  salt  and  1  teaspoon  of  pepper;  crack  the  bones  be- 
tween the  first  and  second  joints  and  flatten  them  nicely;  put  in  a 
roasting  pan  with  2  thin  slices  of  salt  pork  over  the  breast  and 
pour  2  tablespoons  of  melted  butter  over  it;  then  place  the  pan  in  a 


,  POULTRY    AND    GAME.  101 

medium  hot  oven,  cover  with  buttered  paper  and  roast  20  minutes, 
basting  frequently.  Remove  the  paper,  add  i^  cup  giblet  broth; 
roast  until  chicken  is  done,  which  will  take  about  40  minutes. 
Make  gravy  as  above  if  desired. 

Spring  Chicken  Broiled. 

Split  a  spring  chicken  through  the  back;  crack  the  bones  be- 
tween the  first  and  second  joints  and  fry  nicely;  brush  over 
with  melted  butter;  lay  on  a  broiler  over  a  moderate  clear 
fire  and  broil  light  brown  on  both  sides;  turn  the  chicken  3 
times  during  that  time.  When  done,  lay  the  chicken  on  a  hot  dish, 
then  mix  2  tablespoons  of  butter  with  1  tablespoon  of  salt,  3^  tea- 
spoon of  pepper;  spread  this  on  both  sides  all  over  the  chicken  and 
garnish  with  water-cress  or  parsley. 

Chicken  Fillet — How  to  Prepare  for  Entries. 

Remove  the  skin  from  the  breast  of  a  young  plump  chicken  so 
that  the  fillet  will  lay  bare;  make  an  incision  on  top  of  the  breast 
bone  from  end  to  end,  then  with  a  small  knife  cut  off  the  entire 
breast  from  each  side,  including  the  small  wing  bone.  Under  each 
breast  will  be  found  a  small  fillet  which  is  called  the  mignon;  care- 
fully remove  it,  pare  off  the  thin  white  skin  which  covers  the  fillets 
and  the  mignon,  then  lay  them  in  a  buttered  pan  and  cover  with 
buttered  paper  and  set  in  cool  place  until  wanted. 

Chicken  Fillet  h.  la  Toulouse. 

Mix  1  tablespoon  of  salt  with  3^  teaspoon  of  white  pepper; 
sprinkle  it  over  the  fillets  and  mignons  of  3  chickens.  Make  6  in- 
cisions on  top  of  each  mignon,  then  cut  4  truffles  into  slices;  cut 
each  slice  into  3  strips,  then  insert  in  each  incision  of  the  mignon 
a  strip  of  truffle;  lay  1  mignon  on  top  of  each  fillet  lengthwise. 
Place  4  tablespoons  of  butter  into  a  pan  and  as  soon  as  melted  re- 
move it,  then  put  in  the  fillets  and  baste  them  with  the  melted  but- 
ter. Cover  with  buttered  paper  and  put  them  in  a  medium  hot 
oven  and  bake  about  15  minutes.  In  the  meantime  brown  2  table- 
spoons of  fine  chopped  onion  in  1  tablespoon , of  butter;  add  1  heap- 
ing tablespoon  of  floor;  stir  and  cook;  add  1  pint  of  chicken  broth, 
1  even  tablespoon  of  salt,  12  small  whole  peppers  and  1  bay  leaf. 
Cookslowly  10  minutes,  then  strain  into  a  clean  sauce  pan;  add  2 
tablespoons  of  white  wine,  2  fine  sliced  truffles;  cook;  then  mix  the 
yolks  of  2  eggs  with  1  tablespoon  of  lemon  juice,  add  it  to  the  sauce, 
also  3^  tablespoon  of  butter;  stir  it  well.  Pour  the  sauce  on  a  warm 

dish  and  arrange  the  fillets  on  it.  /-i    t    n*- 

^  — C.  J.  M. 


102  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Chicken  Goulasch. 
Boil  the  fowl  in  the  usual  way;  when  tender  take  out,  remove 
the  bones  and  put  them  back  in  the  liquor;  cook  30  minutes  and 
remove  bones.  Dice  the  chicken,  except  the  giblets;  add  to  liquor 
with  }/2  can  tomatoes,  or  6  whole  ones,  6  onions,  salt,  pepper,  a  little 
sugar,  tablespoon  of  butter  and  stew  until  done.  Have  ready 
slices  of  buttered  toast  and  pour  over  the  toast;  serve  hot. 


Boiled  Chicken  with  Oyster  Sauce. 

Select  a  plump,  fat  year-old-chicken  weighing  about  5  or  6 
pounds;  remove  carefully  all  the  fat  possible;  a  fat  fowl  is  the  most 
tender,  but  if  the  fat  is  cooked  in  it,  the  flesh  will  have  a  strong 
taste.  Prepare  a  dressing  by  using  a  pint  of  stale  soft  bread  crumbs, 
taken  from  the  inside  of  a  loaf  of  bread,  salt  to  taste,  a  pinch  of 
cayenne,  a  pint  of  small  oysters,  a  large  teaspoon  of  butter  and  1 
egg.  Mix  this  well  and  dress  the  fowl.  Rub  a  thick  cloth  with 
butter,  then  dredge  it  with  flour  "and  sew  the  fowl  up  in  the  cloth 
and  plunge  it  into  boiling  water;  then  set  the  kettle  where  it  will  boil 
rapidly  for  10  minutes;  then  let  it  simmer  for  2  to  23^^  hours;  then 
remove  from  the  cloth  and  serve  with  oyster  sauce.  Save  the  water 
in  which  the  chicken  was  boiled  for  cream  sauce. 

— Mrs.  John  Keller,  Toronto,  Can. 

Curried  Chicken. 

Boil  1  chicken;  then  remove  it  from  the  liquor  and  remove  the 
skin  and  pick  meat  off  bones,  and  cut  into  inch  squares;  return  to 
liquor;  add  2  cans  mushrooms,  halved;  thicken  with  enough  flour 
so  the  gravy  will  be  a  little  thicker  than  for  ordinary  gravy,  then 
add  1  tablespoon  of  curry  powder,  salt,  paprika,  and  celery  salt. 

— Mrs.  Fred  Moffatt. 


Chicken  Chop  Suey. 

Boil  1  chicken  and  pick  it  off  the  bones.  In  another  dish  boil 
4  good  sliced  onions,  3  large  bunches  of  celery,  enough  tomato  to 
give  vegetables  a  nice  color,  without  thinning  too  much;  when  ten- 
der, add  the  cut  up  chicken,  ako  1  can  small  mushrooms,  and  sea- 
son very  highly  with  salt  and  paprika.  Serve  hot  on  a  large  chop 
platter  with  a  border  of  boiled  rice,  chop  suey  in  the  center. 

— Mrs.  Homer  St.  John. 


\ 


POULTRY   AND    GAME,  103 

Chicken  Croquettes  I. 

One  chicken  weighing  3  pounds;  1  pair  sweetbreads;  2  onions 
sliced  and  fried  in  butter  until  brown;  3^  teacup  sweet  thick  cream; 
3^  teacup  broth;  i^  salt  spoon  of  mace;  little  red  pepper  to  taste. 
Cook  and  chop  chicken  fine;  add  sweetbreads  and  onions  chopped. 
Mix  all  ingredients;  place  in  a  sauce  pan  over  the  fire  until  it  comes 
.to  a  boil.  Take  1  teaspoon  of  flour,  moisten  with  chicken  broth,  stir 
into  the  boihng  mixture.  After  a  few  moments  remove  from  the 
fire  and  set  to  cool.  When  cold,  add  1  well  beaten  egg;  then  take 
out  on  bread  board  in  a  large  oval  spoon  a  croquette  portion,  roll 
in  cracker  dust,  drop  into  boiling  lard,  take  out,  and  drain  on  a 
piece  of  linen.     Place  on  hot  platter  and  garnish  with  parsley. 

— May  Irwin. 


Chicken  Croquettes  II. 

One  large  chicken;  2  sets  calves  brains,  boiled;  1  small  cup 
suet,  chopped  fine;  2  sprigs  parsley,  chopped;  1  nutmeg,  grated; 
1  tablespoon  onion  after  it  is  chopped  very  fine;  1  lemon;  the  juice 
and  grated  rind;  1  teaspoon  salt;  paprika  and  red  pepper  to 
taste.  Cut  up  and  cook  the  chicken  thoroughly;  when  done,  take 
out  of  the  kettle,  skin  and  put  through  a  meat  grinder  while  hot. 
Put  the  stock  away  to  cool.  Add  brains  and  other  ingredients; 
skim  the  greese  off  the  jellied  stock  and  add;  also  add  a  little  cream 
until  the  mixture  is  very  soft.  Set  away  for  a  while,  then  mould 
into  croquettes,  dip  into  beaten  egg  and  roll  in  bread  or 
cracker  crumbs  and  fry  in  hot  lard  in  a  wire  basket.  This 
will  make  about  25  croquettes.  Some  people  prefer  rice  in- 
stead of  the  brains.  When  rice  is  used,  take  1}4  cups  boiled  rice 
and  mix  with  the  chicken  while  still  very  hot. 

The  secret  of  good  croquettes  is  to  have  them  very  soft  and 
fluffy  on  the  inside,  made  so  by  stock  and  cream.  Mix  them  as 
moist  as  it  is  possible  to  handle  them  and  let  stand  awhile  after 
they  are  dipped  in  egg  and  rolled  in  cracker  crumbs. 

— Mrs.  Chandler  Starr. 

Creamed  Chicken. 

Melt  }4  cup  of  butter;  stir  into  it  half  a  cup  of  flour,  half  a  tea- 
spoon of  paprika  and  a  teaspoon  of  salt,  add  1  quart  rich  milk  and 
stir  constantly  until  the  sauce  is  smooth  and  boiling.  Then  add  5 
cups  of  cooked  chicken,  diced.    This  will  serve  8  or  10. 


104  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Chicken  Patties. 

Follow  the  above  recipe  and  fill  patty  shells  with  the  mixture. 

Chicken  Shortcake. 

Make  individual  rich  biscuit  dough  shortcakes  as  per  straw- 
berry shortcake,  using  the  creamed  chicken  in  place  of  strawberries. 

— Mrs.  Fred  Shoudy. 

Chicken  Bechamel. 

Follow  recipe  for  creamed  chicken,  using  3^  or  ^  broth  in- 
stead of  all  milk. 

Chicken  Newberg. 
Have  a  cup  and  a  half  cooked  chicken,  diced,  in  a  double 
boiler;  then  pour  over  it  half  a  cup  of  sherry  wine.  Add  a  scant 
half  teaspoon  of  salt  and  a  dash  of  paprika;  stir  until  very  hot, 
then  stir  in  the  beaten  yolks  of  3  eggs  boiled  with  a  cup  of  cream. 
Be  sure  the  water  in  the  lower  pan  is  boiling.  Serve  as  soon  as  it 
thickens,  because  if  cooked  too  long,  it  will  curdle. 

Jellied  Chicken. 

Cut  up  chicken  as  for  stewing;  put  it  in  a  dish  and  place  in  a 

steamer  and  steam  until  tender.    Skim  fat  off  chicken,  season  with 

salt  and  take  from  fire;  remove  bones  and  skin  and  shred  into 

pieces.     Season  liquor  to  taste  with  paprika  and  salt  and  juice  of 

1  lemon;  then  pour  this  over  the  chicken  in  a  mold  and  set  in  a 

cool  place  until  it  hardens. 

— Mrs.  Chester  McFarland. 

Escalloped  Chicken. 

Butter  a  mold,  put  a  layer  of  fine  bread  crumbs,  then  a  layer 
of  chicken  alternately  together  with  a  little  cream  sauce  until  the 
dish  is  filled.  Cover  with  the  cream  sauce  and  bake  20  minutes. 
Use  chicken  gravy,  if  possible,  instead  of  cream  sauce. 

Chicken  and  Rice  Loaf. 

One  cup  cooked,  diced  chicken;  1  cup  of  boiled  rice;  1  egg; 
tablespoon  chopped  onion;  little  chopped  parsley;  salt  and  half  cup 
milk.  Stir  well,  put  in  buttered  mold  and  bake  15  or  20  minutes. 
Serve  with  mushroom  sauce. 


POULTRY    AND    GAME.  105 

Chicken  Souffle. 
One  pint  of  chicken,  finely  chopped;  1  pint  of  cream;  4  eggs; 
1  teaspoon  of  chopped  parsley;  1  teaspoon  onion  juice;  salt  and 
pepper.  Cook  2  minutes;  add  the  yolks  of  the  eggs,  well  beaten, 
and  put  away  to  cool;  when  cold,  add  the  whites  beaten  to  a  stiff 
froth.  Turn  into  a  buttered  dish  and  bake  half  an  hour.  Serve 
with  a  mushroom  or  cream  sauce. 

Boudins. 

To  each  pint  of  chopped  cold  poultry  add  1  teaspoon  salt, 
dash  of  Cayenne  pepper,  1  tablespoon  chopped  parsley  or  celery 
(more,  if  celery).  Have  1  tablespoon  butter,  1  gill  stock,  2  table- 
spoons stale  bread  crumbs.  Stir  until  boiling;  add  meat,  take  from 
fire;  then  add  2  well  beaten  eggs.  Put  in  small  greased  mold  and 
let  stand  in  hot  water,  then  bake  15  minutes.  Serve  hot  with 
cream  sauce.  Sauce:  1  tablespoon  butter,  1  of  flour,  3^  pint  milk, 
1/^, teaspoon  salt  and  suspicion  of  onion.     Cook  till  thick. 

— Miss  Winnifred  Ohr,  St.  Paul,  Minn. 

TURKEY. 

Turkey  Roasted,  Plain. 
Pluck  the  bird  carefully  and  singe;  break  the  leg  bone  close 
to  the  body;  hang  up  the  bird  and  draw  out  the  tendons  from  the 
legs  (all  good  butchers  will  do  this  if  asked).  Make  a  small  slit 
down  the  back  of  the  neck  and  take  out  crop,  then  cut  the  neck 
bone  close.  After  the  bird  is  stuffed  the  skin  can  be  turned  over 
the  back  and  the  crop  will  look  full  and  round.  Cut  around  the 
vent,  making  the  opening  as  small  as  possible,  and  draw  carefully. 
Boil  the  giblets  for  the  gravy.  Wash  the  turkey,  dry,  salt  thor- 
oughly inside  and  out  and  fill  with  dressing.  Sew  up  the  opening 
at  the  vent,  tie  the  legs  and  wings,  rub  the  turkey  well  on  the  out- 
side with  butter  and  place  in  the  oven  until  it  is  nicely  browned; 
then  remove  and  cover  the  back  and  sides  with  a  paste  made  from 
flour  and  water;  return  to  covered  pan,  breast  side  down;  add 
about  a  cup  of  hot  water;  cover  and  bake  slowly  until  tender. 

Chestnut  Dressing. 

Peel  a  good  sized  challot,  put  in  a  sauce  pan  with  1  tablespoon 

of  butter  and  heat  without  browning.     Add  3^  pound  of  sausage 

meat,  cook  little  longer,  then  add  10  finely  chopped  mushrooms, 

12  well  pounded,  cooked,  peeled  chestnuts  and  mix  well  together; 


106  THE  MENDELSSOHN  CLUB  COOK  BOOK.      ' 

then  season  with  salt,  pepper  and  a  Httle  thyme  and  parsley.  Let 
this  come  to  a  boil,  then  add  3^  ounce  fresh  bread  crumbs,  24  whole 
cooked  and  shelled  French  chestnuts  and  mix  well  together,  be- 
ing careful  not  to  break  the  chestnuts.  Let  cool  and  stuff  the 
turkey. 

Sage  Dressing. 

Soak  a  loaf  of  stale  bread,  without  the  crust,  10  minutes  in 
cold  water;  then  press  out  all  the  water  through  a  cloth.  Cook, 
without  browning,  8  tablespoons  chopped  onion,  in  1  tablespoon  of 
butter;  add  this  to  the  bread,  then  add  8  tablespoons  of  sausage 
meat,  half  tablespoon  salt,  half  teaspoon  pepper,  teaspoon  of  sage 
and  2  whole  eggs.  Mix  all  well  together  and  use  as  directed  in 
former  recipe. 

Creole  Dressing  for  Turkey. 

Save  the  blood  from  the  turkey.  Cook  giblets  in  as  little 
water  as  possible  until  tender  and  then  chop  fine.  Cook  3  cups 
rice  in  6  cups  salted  water.  Cut  fine,  small  bunch  tender  green 
onion  tops  and  parsley.  Chop  fine  2  large  onions  and  fry  (not 
brown)  in  5  or  more  tablespoons  melted  fat.  To  this  add  the  cooked 
rice,  giblets  and  water  in  which  they  were  boiled,  onion  tops  and 
parsley,  then  the  blood.  Stir  until  the  blood  is  thoroughly  mixed. 
Season  highly  with  red  and  black  pepper,  salt  and  a  pinch  of  sage; 
cook  until  blood  has  changed  color,  stirring  mixture  all  the  time. 
Stuff  turkey  with  this  as  you  would  bread  dressing.  3  or  4  dozen 
oysters  added  the  last  thing  before  stuffing  turkey  is  very  nice. 

— Mrs.  Montou,  Jennings,  La. 

Roast  Turkey  with  Sausage. 

Stuff  the  turkey  with  rich  dressing.  When  done,  turn  out  on 
a  platter,  surround  it  with  small  fried  sausages  and  chestnuts 
cooked  in  broth,  and  serve  with  a  well  thickened  giblet  sauce. 

Braised  Turkey. 

Truss  and  stuff  as  for  roasting,  using  a  forcemeat  made  of 
mushrooms  and  sweetbreads  in  addition  to  the  bread.  Lard  the 
breast  with  salt  pork,  place  the  turkey  in  a  stew  pan,  breast  upper- 
most, with  sliced  vegetables,  and  water  to  cover.  Set  it  on  the  top 
of  the  stove  and  as  soon  as  it  begins  to  boil  put  it  in  the  oven  and 
bake  slowly  until  done. 


POULTRY    AND    GAME.  107 

Boiled  Turkey  with  Oyster  Sauce. 

Prepare  in  the  same  manner  as  for  roasting;  fill  with  the  oyster 
dressing  (for  oyster  dressing  recipe  see  "Boiled  Chicken  with  Oyster 
Dressing"),  tie  legs  and  wings  close  to  the  body,  place  in  boiling 
water  that  has  been  well  salted,  breast  down.  Skim  often,  let  it 
boil  until  done,  being  careful  to  avoid  skin  being  broken.  Serve 
with  celery  or  oyster  sauce. 

Boned  Turkey. 

Very  difficult,  but  very  nice.  Clean  the  fowl  as  usual;  have  a 
very  sharp  pointed  knife;  begin  at  the  end  of  the  wing,  pass  the  knife 
down  close  to  the  bone,  cut  all  the  flesh  from  the  bone,  leaving  the 
skin  whole.  Pass  the  knife  down  each  side  of  the  breast  bone,  and 
up  the  legs' keeping  close  to  the  bone.  Split  the  back  half  way  up 
and  carefully  draw  out  the  bones.  Fill  these  places  with  the  stuff- 
ing, restoring  the  fowl  to  its  natural  form;  then  sew  up  all  the  incis- 
ions made  in  the  skin.  Lay  a  few  strips  of  salt  pork  on  the  top, 
and  roast,  basting  often  with  salt  and  water  and  a  little  butter. 
Add  a  glass  of  port  wine  to  the  gravy.  When  serving,  carve  across 
the  fowl  in  slices. 

GEESE  OR  DUCKS. 

Goose  Roasted,  with  Apple  Dressing. 

Singe,  draw  and  wash  a  tender  goose;  wipe  it  dry;  season  in- 
side with  salt;  then  stuff  with  apple  dressing;  sew  it  up;  rub  salt  all 
over  it;  truss  it  carefully;  rub  1  tablespoon  butter  over  breast  and 
place  in  a  hot  oven  until  browned.  Add  1  cup  hot  water,  cover 
roasting  pan  and  bake  slowly  until  tender.  Apple  Dressing:  Pare, 
core  and  chop  8  large  Greening  apples,  add  them  to  }/2  loaf  stale 
bread  that  has  been  crumbed,  then  add  2  tablespoons  of  butter; 
season  with  salt  and  pepper.     Mix  well. 

Potato  Dressing  for  Goose. 

Three  cups  mashed  potatoes;  add  2  tablespoons  butter,  1  tea- 
spoon pepper,  yolk  of  1  egg;  beat  the  white  separately  and  add  to 
potatoes.  Cook  in  butter  3  finely  chopped  onions;  add  to  potatoes 
with  1  teaspoon  thyme.     If  desired,  add  sage. 

Raisin  Dressing  for  Goose. 

Three  tablespoons  butter,  place  over  fire;  add  2  cups  fine 
sHced  apples,  1  cup  seedless  raisins,  1  tablespoon  currant  jelly,  2 


108  THE  MENI>ELSSOHN  CLUB  COOK  BOOK. 

tablespoons  sugar;  cover  and  cook  until  apples  are  done.  Remove 
from  fire  and  when  cold,  add  2  cups  rolled  zwie  back,  or  toast, 
and  1  egg.  In  sewing  up  a  goose  after  filling,  stitch  very  closely  so 
that  the  fat  will  not  get  in. 

Goose  Stuffed  with  Sauer  Kraut. 
After  goose  is  cleaned  and  wiped  dry,  fill  it  with  sauer  kraut; 
sew  it  up  and  tie  in  shape.  Place  in  a  large  kettle,  put  2  quarts 
sauer  kraut  over  it  and  cover  all  with  boiling  water.  Let  simmer 
3  hours,  then  take  out  goose,  rub  with  butter  and  dredge  with  flour 
and  brown  in  oven.     Serve  with  sauer  kraut. 

Jellied  Goose — German  Style. 

One  goose,  not  too  fat;  2  disjointed  calves  feet;  2  teaspoons 
pepper  corns;  the  same  of  allspice;  4  large  onions;  4  bay  leaves;  1 
carrot;  parsley;  celery;  rind  and  juice  of  1  lemon;  salt  and  enough 
vinegar  to  give  it  a  sour  taste.  Take  the  whole  goose  and  giblets 
and  feet  (scald  and  skin  the  feet),  cover  the  calves  feet  with  water 
and  boil,  skimming  it  carefully,  until  broth  looks  clear,  then  add 
the  vegetables  and  spices,  lemon  and  vinegar.  Boil  until  goose  is 
well  done.  Strain  liquor  through  a  flannel  bag  to  cool.  (It  must 
taste  spicy).  Pick  the  meat  off  the  bones,  skim  all  fat  off  liquor 
and  pour  over  meat  and  set  aside  in  cool  place  to  jelly. 

In  selecting  ducks  for  roasting  remember  2  small  young  ones 
are  better  than  a  large  drake.  If  buying  a  farm-yard  duck,  shut 
them  up  2  or  3  days  and  feed  on  barley  meal  and  water  to  cleanse 
them  thoroughly. 

A  recipe  suitable  for  goose  is  equally  as  good  for  duck. 

Pigeons  and  Capon. 
A  recipe  that  is  suitable  for  chicken  is  equally  as  good  for 
pigeons  and  capons. 

Pigeon  en  Casserole  with  Asparagus. 

Truss  4  or  5  pigeons,  cleaned  as  for  roasting.  Saute  in  butter 
and  put  in  casserole  and  cover  closely.  Cook  an  onion  and  2  young 
carrots,  sliced  thin,  in  2  tablespoons  butter;  add  1^  cups  boiling 
water  and  Y^  teaspoon  salt,  pour  over  the  pigeons,  cover  and  cook 
until  pigeons  are  tender.  Strain  off  broth,  thicken  with  butter  and 
flour  and  when  boiled  add  yolks  of  2  eggs,  well  beaten,  and  34  cup 
cream,  mixed  together.  Add  1  tablespoon  lemon  juice,  salt  and 
paprika  to  taste,  and  1  bunch  cooked  asparagus;  pour  over  pigeons. 


POULTRY    AND    GAME.  109 

Swedish  Fried  Chicken  or  Squab. 

Cut    the     chicken    in    pieces;     brown    each    piece    quickly 

in  butter  in  an  iron  kettle  (an  iron  kettle  is  necessary  to  use  with 

this  recipe).    When  all  the  pieces  are  browned  place  back  in  kettle, 

season  to  taste  with  salt  and  pepper;  add  1  teacup  hot  water;  cover 

with  tight  fitting  lid.     Allow  the  chicken  to  simmer  slowly  until 

tender,  adding  small  quantity  of  hot  water  from  time  to  time  as 

may  be  required.     For  the  gravy  add  flour  slowly,  stirring  with  a 

Swedish  straw  wisp,  then  add  1  cup  cream  and  sufficient  hot  water 

to  give  proper  consistency. 

— Anna  Nelson  Reck. 

Baked  Squab. 
Have  6  squab.  Use  3^  cup  stock,  4  tablespoons  butter  and 
salt  and  pepper  to  taste.  Clean  and  truss  the  birds,  rub  the  breast 
with  a  piece  of  onion  and  put  a  piece  of  butter  into  each  squab. 
Put  into  a  baking  pan  and  add  the  stock,  salt  and  pepper  and  bake 
in  a  quick  oven  45  minutes,  basting  frequently.  When  the  birds 
go  to  the  oven,  put  the  livers  and  hearts  on  to  boil.  Bake  and 
place  the  squabs  on  buttered  toast,  and  into  pan  put  1  tablespoon 
butter  and  brown;  add  1  tablespoon  flour  and  the  livers  and  hearts 
mashed  fine.  Mix  all  well  together  with  3^  pint  stock,  stirring  con- 
stantly until  it  boils.      Add  salt  and  pepper  and  pour  over  squab. 

Mrs.  George  D.  Roper. 

GAME. 

Wild  ducks  have  a  strong,  fishy  flavor.  In  order  to  remove  this 
flavor,  the  ducks  should  be  picked,  singed  and  drawn  and  thor- 
oughly washed  inside  and  outside  in  cold  water.  Cover  them  with 
boiling  water  to  which  has  been  added  1  tablespoon  soda,  1  carrot 
and  2  onions.  Boil  3^  hour;  take  ducks  out  and  put  in  cold  water; 
then  wipe  dry,  season  and  stuff  with  any  preferred  dressing.  Rub 
breasts  with  butter  and  place  salt  pork  over  them  and  bake  in 
moderate  oven  until  brown.  Baste  often  with  water  that  has  a 
little  onion  in  it  and  melted  butter. 

Fillets  of  Teal  Ducks  k  la  Pontchatrain. 

Lift  the  breasts  of  fine  plump  birds,  leaving  skin  on  and  score 
lightly.  Marinate  these  in  olive  oil,  in  which  has  been  incorporated 
cut  chives  or  young  onion  tops,  parsley  leaves,  salt  beignonette 
and  lemon  juice.    Let  them  remain  for  2  hours  and  when  ready  to 


110  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

serve,  pour  a  little  oil  in  a  sautair;  make  hot  and  put  in  the  fillets. 
Brown  nicely,  but  keep  rare;  remove  and  introduce  enough  "Espag- 
nos"  into  sautair  for  number  of  fillets.  Remove  from  fire,  add 
orange  juice  and  strain.  Arrange  fillets  in  circle  alternately  with 
croutons  of  equal  size  and  shape.  Garnish  to  suit;  pour  sauce  in 
center  and  serve. 

H.  H.  Havens,  Steward,  The  Nelson. 

Wild  goose  may  be  prepared  in  the  same  way. 

Pheasants  may  be  baked  same  as  chicken. 

Prairie  Chicken. 

After  cleaning  and  drying  thoroughly,  stuff  with  any  desired 
dressing  and  truss.  Put  in  dish  and  steam  until  tender,  then  dredge 
with  flour  and  rub  butter  over  breasts  and  place  in  oven  to  brown, 
basting  often  with  Hquor  in  steamer,  or  with  water.  Serve  with 
apple  sauce  or  currant  jelly.  — Mrs.  Thomas  Weldon. 

Prairie  chickens,  if  young,  are  also  good  fried  Hke  spring 
chicken. 

The  skull  of  a  young  prairie  chicken  can  be  crushed  by  the 
pressure  of  the  thumb. 

GROUSE. 

Season  and  truss  a  well  cleaned  and  dried  grouse;  bake  as  any 
other  fowl,  basting  often.  When  ready  to  serve,  untruss  the  bird, 
dress  then  in  bread  croutons  and  garnish  with  water  cress.  Add 
bouillon  to  the  gravy,  skim  off  the  fat  and  pour  over  the  bird. 

Smothered  Birds. 
All  small  game  birds  are  apt  to  be  dry  when  fried  or  roasted, 
but  if  they  are  well  seasoned  and  buttered,  then  smothered  in  rice 
they  will  be  more  juicy.  Line  a  baking  dish  (individual  dishes  are 
nice)  with  boiled  rice.  Put  in  birds  and  cover  with  rice,  press 
smoothly  and  pour  over  it  water  and  butter,  and  bake  until  tender. 
If  birds  are  old  parboil  them,  using  that  hquor  to  moisten  rice. 

Roast  Partridge,  Filled  with  Truffle  Dressing. 
Pick,  singe  and  draw  2  fine  partridges;  wipe  out  the  inside; 
chop  fine  the  2  Hvers  and  3^  pound  pork  tenderloins,  pound  to  a 
paste;  add  6  fine  cut  truflSes,  season  with  salt  and  pepper;  fry  quar- 
ter of  a  pound  of  salt  pork,  add  the  other  ingredients,  stir  for  a  few 
minutes  over  the  fire;  then  fill  the  crop  and  body  of  the  2  partridges 
with  this  forcemeat,  sew  up  and  truss  them  nicely;  lay  the  birds 


POULTRY   AND    GAME.  Ill 

in  a  pan,  spread  2  tablespoons  of  butter  over  their  breast  and  bake 
in  a  hot  oven,  basting  frequently  until  done;  then  untruss  remove 
the  threads,  lay  the  birds  on  two  bread  canapes.  Add  to  the  gravy 
1  tablespoon  fine  cut  onions  and  carrots,  and  bay  leaf,  12  whole 
peppers;  cook  5  minutes;  add  1  tablespoon  flour,  stir  well;  add  1 
pint  broth  and  1  teaspoon  beef  extract;  boil;  and  if  necessary,  some 
salt;  strain,  and  serve  with  the  bird. 

QUAIL. 

Steamed  and  Creamed  Quail. 
Place  quail  well  salted  in  a  dish  and  set  in  steamer;  steam  until 
tender.    Use  the  liquor  and  rich  milk  to  make  a  sauce,  season  to 
taste.     Put  quail  on  squares  of  toast  and  pour  sauce  over. 

Quails  with  Juniper  Berries. 
Remove  heads  and  feet  from  6  fat  quails,  draw  and  wipe  neatly. 
Crush  a  heaping  tablespoon  of  sound,  well  dried  juniper  berries  and 
place  in  a  bowl  with  half  a  teaspoon  of  fresh  butter;  thoroughly 
mix,  then  take  half  of  the  mixture  and  divide  equally  among  the 
6  quails,  putting  it  inside  of  them.  Truss,  season  with  salt  and 
pepper  and  set  on  a  roasting  tin  with  a  thin  slice  of  salt  pork  over 
each  bird;  set  in  the  oven  for  25  minutes,  basting  frequently;  then 
discard  the  pork  and  untruss  the  birds.  Set  them  in  a  cocotte  dish 
over  the  fire  and  when  thoroughly  hot  divide  the  rest  of  the  butter 
into  6  parts,  put  it  over  the  birds  and  send  at  once  to  the  table  in 
the  cocotte. 

Quail  k  la  Maitre  d'  Hdtel. 

Split  6  quails  through  the  back.  Season  with  salt  and  pepper; 
brush  each  one  with  olive  oil  or  butter.  Broil  for  about  20  minutes, 
turning  at  least  4  times.  In  the  meantime  cream  4  tablespoons 
butter;  add  slowly  2  tablespoons  lemon  juice,  1  tablespoon  chop- 
ped parsley,  half  teaspoon  nutmeg.  Put  the  birds  on  well  buttered 
toast  and  spread  the  Maitre  d'  Hotel  butter  over  the  birds  and  serve. 

Reed  birds,  woodcock  and  snipe  can  be  prepared  by  any  of 
the  foregoing  recipes. 

VENISON. 

The  loin,  haunch,  leg  or  saddle  may  be  roasted.  A  leg  of  veni- 
son may  be  boiled  until  tender  and  then  browned  on  all  sides.  The 
meat  from  neck  and  shoulder  is  stewed.  The  best  steaks  are  cut 
from  the  loin  and  should  be  broiled. 


112  THF  MENDELSSOHN  CLUB  COOK  BOOK. 

Roasted  Ribs  of  Venison. 

Trim  off  all  the  fat  from  the  ribs  and  cut  them  into  lengths  to 
fit  roasting  pan;  lay  them  closely  together  on  edge,  cover  with  but- 
ter and  season,  and  bake  slowly. 

Saddle  of  Venison  with  Currant  Jelly. 

Remove  the  skin  from  the  surface  and  trim  it  neatly;  lay  strips 
of  salt  pork  over  it;  season  with  1  tablespoon  salt  and  tie  it  into  a 
round  shape;  lay  the  meat  in  a  roasting  pan;  add  1  sliced  onion  and 
a  small  carrot,  cut  into  small  slices;  pour  over  4  tablespoons  melted 
butter;  place  the  pan  in  a  hot  oven  and  roast  1  hour,  basting  fre- 
quently with  its  own  gravy;  add  a  little  water  if  the  gravy  should 
get  too  brown.  Add  to  the  gravy  in  the  pan  3  tablespoons  sherry 
wine  and  the  same  of  broth;  let  it  come  to  a  boil,  then  strain;  re- 
move all  the  fat,  pour  the  gravy  over  the  meat  and  serve  with  the 
following  sauce:  Melt  1  tablespoon  butter  in  sauce  pan;  add  1  tea- 
spoon flour;  cook  and  stir  2  minutes;  add  3^  cup  boiling  water, 
}/2  teaspoon  beef  extract,  34  teaspoon  salt;  cook  and  stir  2  min- 
utes; then  add  1  gill  port  wine  and  1  cup  of  currant  jelly;  cook  a 
few  minutes  and  serve. 

Booyah. 

Use  the  flanks  or  neck  pieces  for  this  recipe.  Cut  the  meat 
into  cubes  1  inch  square.  Dice  3^  pound  salt  pork  and  fry,  add 
meat  and  brown.  Have  twice  the  quantity  of  diced  carrots,  onions 
and  potatoes  as  meat.  About  an  hour  before  the  meat  is  tender, 
add  the  vegetables.  If  the  gravy  is  not  thick  enough,  add  a  little 
flour  and  water  and  season  with  salt  and  pepper. 

In  preparing  venison  remove  all  the  fat  possible  for  it  is  very 
strong. 

HARES,  RABBITS  AND  SQUIRRELS. 

Roast  Rabbit. 

Make  first  a  stuffing  of  a  pound  of  veal  and  a  quarter  of  a  pound 
of  pork;  simmer  in  water  to  cover,  2  hours;  4  crackers,  rolled  fine; 
1  tablespoon  salt;  teaspoon  pepper;  1  teaspoon  summer  savory; 
tablespoon  of  butter,  and  134  cups  of  the  broth  in  which  the  veal 
and  pork  were  cooked.  Chop  the  meat  fine,  add  the  other  ingred- 
ients and  put  on  the  fire  to  heat.  Stuff  a  well  cleaned  rabbit  with 
this  dressing,  while  hot,  and  sew  up  the  opening.  Put  the  rabbit 
on  its  knees  and  skewer  in  that  position.    Rub  thickly  with  butter, 


POULTRY   AND    GAME.  113 

dredge  with  flour  and  put  in  a  baking  pan,  the  bottom  of  which 
should  be  covered  with  hot  water.  Bake  in  a  quick  oven,  basting 
frequently. 

Barbecued  Rabbit. 

Rub  a  fat  rabbit  all  over  with  melted  butter  and  sprinkle 
with  pepper  and  salt.  Lay  on  a  broiling  pan  over  a  hat  fire  and 
turn  until  brown  on  both  sides.  When  well  done  put  in  a  baking 
pan,  spread  with  butter,  and  set  in  the  oven  for  10  minutes.  Mix 
2  tablespoons  of  vinegar,  a  teaspoon  of  mustard,  the  juice  of  half 
a  lemon  and  2  tablespoons  of  currant  jelly  together.  Set  over  the 
fire  to  heat,  season  with  salt  and  a  dash  cayenne;  pour  over  the 
rabbit  and  serve.    An  old  Virginia  recipe. 

Roast  Bek]i4n  Hare. 

Dress  same  as  wild  hare;  sin^  wash  thoroughly,  cover  with 
clear  col^  water  and  let  stand  several  hours.  Take  out,  wipe  dry, 
and^prinkle  with  salt  inside  and  outside.  Prepare  bread  stuffing 
as  for  roast  turkey;  fill  the  hare,  sew  up  and  cover  with  paste  made 
by  mixing  2  tablespoons  of  butter  and  1  tablespoon  flour.  Place  in 
a  roasting  pan,  add  2  cups  boiling  water,  cover  closely  and  roast 
from  2  to  4  hours. 

Jugged  Hare. 

Cut  hare  up  and  season  with  salt,  pepper,  thyme,  parsley  and 
fry  brown.  Into  a  stone  jar  put  a  layer  of  hare  and  bacon  alter- 
nately; add  1  cup  hot  water,  cover  and  set  in  a  dish  of  hot  water 
and  bake  until  tender.  To  the  gravy  add  a  teaspoon  lemon  juice 
and  1  teaspoon  catsup. 

— Mrs.  Thomas  Weldon. 

Hausenpfeffer  of  Rabbit. 
Cut  up  rabbits,  put  in  stone  jar.  Take  3  onions,  sliced;  a  few 
cloves;  whole  black  pepper;  a  httle  bay  leaf;  a  tiny  piece  of  macy; 
a  teaspoon  brown  sugar;  a  little  salt,  and  cover  with  vinegar.  Let 
stand  3  days.  Cook  in  this  brine,  adding  water  if  necessary,  until 
rabbit  is  tender.  Lift  rabbit  out  on  warm  platter.  Strain  the 
gravy,  add  butter  and  flour  and  pour  over  rabbit. 

— Mrs.  Rupert  Henry. 


114  THE  MENDELSSOHN  CLUB  COOK  BOOK. 


CHAPTER  IX. 

VEGETABLES. 

"Nor  lacked  our  table  small  parade  of  garden  fruits." 

Summer  Vegetables. 

Certain  vegetables  should  always  be  boiled  uncovered  to  pre- 
serve their  color.  This  applies  especially  to  string  beans,  green 
peas,  spinach,  sorrel  and  Brussels  sprouts.  If  the  water  is  very 
hard  a  teaspoonful  of  soda  added  to  a  gallon  will  be  found  a  good 
proportion. 

Another  i^iportant  rule  is  to  remove  the  vegetable  from  the 
fire  and  drain  it  the  moment  it  is  sufficiently  cooked.  Do  not  draw 
it  aside  and  let  it  stand  in  the  water  or  it  will  be  quite  spoiled. 

Too  much  stress  cannot  be  laid  on  the  rule  to  remove  from 
the  fire  and  drain  all  vegetables  thoroughly  the  moment  they  are 
cooked  perfectly  tender.  Not  only  allow  the  water  to  run  off,  but 
press  it  out  when  possible,  or  place  the  colander  on  something 
over  the  fire  that  the  water  may  be  driven  off  by  the  heat.  Or  use 
any  other  device  suggesting  itself  rather  than  let  the  vegetables 
remain  wet  and  soggy.  No  amount  of  seasoning  will  give  them 
the  proper  taste  if  they  retain  the  water  from  the  boiling. 

To  avoid  the  unpleasant  odor  caused  by  cooking  cabbage  use 
a  very  large  pot  and  do  not  fill  too  near  the  brim  with  the  water, 
as  it  is  the  boiling  over  which  causes  the  worst  odor.  Another  way 
of  overcoming  the  odor  is  to  put  into  the  water  a  piece  of  bread 
tied  in  a  fine  white  rag.  After  it  has  been  15  minutes  in  the  pot 
remove  it  and  throw  it  immediately  into  the  fire  to  burn,  as  in  its 
turn  it  becomes  very  unpleasant.  Still  another  method  is  to  put 
a  piece  of  charcoal  in  the  water  with  the  cabbage. 

In  using  milk  for  mashed  potatoes,  use  it  hot  instead  of  cold. 
The  result  is  better.  Not  everyone  knows  all  vegetables  that  grow 
under  the  ground  should  be  cooked  in  cold  water. 


VEGETABLES.  115 

Time  for  Cooking  Vegetables. 

This  table  may  aid,  but  much  depends  on  age  and  freshness. 
Potatoes,  boiled,  25  minutes. 
Potatoes,  baked,  45  minutes. 
Sweet  potatoes,  boiled,  45  minutes. 
Sweet  potatoes,  baked,  1  hour. 
Squash,  boiled,  25  minutes 
Squash,  baked,  1  hour. 
Green  peas,  20  to  40  minutes 
Shelled  beans,  boiled,  1  hour. 
String  beans,  boiled,  1  hour. 
Green  corn,  boiled  quickly,   10  to  20  minutes. 
Asparagus,  boiled,  15  to  30  minutes. 
Spinach,  30  minutes. 
Tomatoes,  fresh,  30  minutes. 
Cabbage,  45  minutes  to  1  hour. 
Cauliflower,  45  minutes  to  1  hour. 
Beet  greens,  1  hour. 
Onions,  13^  hours. 
Turnips,  45  minutes  to  13^  hours. 
Parsnips,  ly^  hours. 
Carrots,  1  hour. 

— German  Study  Club. 

Cream  Sauce  for  Vegetables. 

One  tablespoonful  of  flour,  1  very  large  tablespoonful  of  but- 
ter, 3^  pint  of  new  milk  brought  to  boiling  point,  3^  teaspoonful 
of  salt;  pepper  as  desired.  Put  three-quarters  of  the  butter  in  a 
sauce  pan  over  the  fire.  As  soon  as  it  melts  add  the  flour  and  stir 
until  blended.  Be  careful  not  to  let  it  brown.  Add  the  boiling 
milk  by  degrees  to  the  flour  and  butter,  stirring  without  ceasing. 
Boil  3  minutes.  Remove  from  the  fire;  add  salt,  white  pepper  and 
the  rest  of  the  butter;  stir  until  the  butter  melts  and  serve  immedi- 
ately. If  it  has  to  be  kept,  set  it  over  a  kettle  of  boiUng  water; 
stir  every  now  and  then  to  keep  a  scum  from  forming  on  the  top. 

Lyonnaise  Potatoes. 

One  small  onion,  minced;  1  heaping  teaspoon  minced  parsley; 
butter  the  size  of  an  egg.  Cook  the  butter,  onion  and  parsley  to- 
gether about  5  minutes,  then  add  about  2  cups  cold  boiled  diced 
potatoes;  heat  thoroughly  through  and  add  salt  and  pepper  to  taste. 


116  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Saratoga  Potatoes. 

Slice  very  thin;  put  them  in  cold  water  for  2  hours,  keeping 
cold;  take  out  and  dry  them  in  towels;  fry  in  deep  fat  until  a  light 
brown;  drain  off  grease  in  colander  and  sprinkle  salt  over  them. 

French  Fried  Potatoes. 

Pare  and  cut  into  strips  lengthwise  rather  small  potatoes; 
soak  them  in  cold  water;  dry  in  towels  and  fry  in  deep  fat.  Drain 
and  sprinkle  salt  on  them. 

Escalloped  Potatoes. 
Pare  and  cut  potatoes  in  slices  about  a  quarter  inch  thick. 
Butter  a  baking  dish  and  put  in  a  layer  of  potatoes,  sprinkle  with 
salt  and  pepper  and  dredge  flour  over  them  and  put  on  little  pieces 
of  butter.  Repeat  this  till  the  dish  is  ^  full  and  pour  milk  over 
nearly  to  the  top  of  the  potatoes.    Bake  about  13^  hours. 

Creamed  Potatoes. 

One  pint  milk;  1  tablespoon  flour;  2  tablespoons  butter;  1  tea- 
spoon salt;  1  quart  diced,  cold  boiled,  or  baked  potatoes;  1  table- 
spoon chopped  parsley.  Melt  butter  in  double  boiler;  add  flour, 
milk,  parsley,  salt  and  a  little  pepper;  heat  through,  then  add  the 
potatoes  and  cook  3  or  4  minutes.  Cold  baked  potatoes  have  a 
better  flavor  than  boiled  for  cream  potatoes. 

Hashed  Brown  Potatoes. 

One-half  pint  of  cold  boiled  potatoes,  chopped  fine;  3  table- 
spoons cream;  3^  teaspoon  salt  and  a  little  pepper;  mix  them  to- 
gether. Melt  1  tablespoon  of  butter  in  a  skillet  and  then  put  in 
the  potatoes  and  smooth  them  over.  Cook  slowly  till  a  light  brown, 
then  fold  one  half  over  on  the  other  and  serve  on  a  hot  platter  and 
garnish  with  parsley. 

Larded  Potatoes. 
Pare  and  with  apple  corer  punch  hole  through  potato  length- 
wise; roll  a  thin  piece  of  bacon  and  put  in  hole,  and  bake  about 
35  or  40  minutes. 

Potato  on  the  Half  shell. 
Bake  4  potatoes  with  smooth  skins;  when  done,  cut  length- 
wise, and  scoop  out  potato,  being  careful  not  to  break  the  skin. 
Mash,  season,  adding  milk  and  the  beaten  whites  of  2  eggs;  fill 
shell,  heaping  lightly  on  top.     Brown  slowly;  serve  immediately. 

— L.  D.  W. 


VEGETABLES.  117 

Old  Potatoes. 

Old  potatoes,  peeled  and  left  lying  in  cold  ^svater  for  several 
hours,  then  wiped,  rubbed  all  over  in  melted  butter,  and  baked, 
are  more  mealy  and  delicious  than  the  high  priced  new  potato  in 
the  spring  time  of  year.  — C.  C.  C,  Detroit,  Mich. 

Rules  for  Cooking. 

Pare  potatoes  thin  to  save  mineral  matter.  Roil  potatoes 
slowly  so  they  will  not  wear  away.  Bake  potatoes  rapidly.  Let 
an  old  potato  stand  in  cold  water  1  hour  before  using.  Never  let 
a  new  potato  stand  in  cold  water  before  using. 

— Miss  C.  Harris. 

To  Boil  New  Potatoes. 

These  should  never  be  peeled  with  a  knife.  Scrub  and  rub 
the  skin  until  clean.  Cover  with  boiling  water  and  boil  rapidly 
from  15  to  20  minutes  with  the  cover  on.  Drain  the  potatoes; 
sprinkle  with  salt,  and  put  back  on  the  fire,  uncovered,  for  a  few 
minutes,  to  dry.     Dish  on  a  folded  napkin  and  serve  very  hot.. 

Baked  Potatoes. 

Select  for  this  purpose  the  largest  and  smoothest.  Put  them 
in  a  hot  oven.  They  will  require  about  1  hour.  After  the  first  20 
minutes  open  the  oven  door  every  little  while,  take  each  potato  in 
a  coarse  cloth  and  press  it  all  over.     This  will  make  them  mealy. 

Glacdd  Sweet  Potatoes. 

Take  potatoes  as  nearly  the  size  of  an  egg  as  possible,  and  bake 
until  done.  Pare  off  skin  and  cut  in  halves  the  long  way.  Put  in 
bake  pan,  cut  side  down.  Pour  over  this  melted  butter,  and  sprinkle 
with  salt,  pepper,  brown  sugar,  and  cracker  or  bread  crumbs.  Beat 
4  eggs  until  light,  and  pour  over  this,  and  bake  in  hot  oven  for  15 
minutes,  until  nicely  brown,  and  then  serve. 

— Mrs.  H.  C.  Brown. 

Potato  Au  Gratin. 

Slice  cold  boiled  potatoes.  Make  a  cream  sauce  from  2  table- 
spoonfuls  each  of  butter  and  flour,  1  level  teaspoonful  of  salt,  and 
one-eighth  teaspoonful  of  pepper.  Heat  butter  in  saucepan  and 
add  flour   and   seasoning.      When  hot,  add  1  pmt  milk  gradually 


118  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

and  cook  smoothly.  Add  potatoes,  let  heat  through,  and  put  in  a 
buttered  baking  dish,  fold  in  lightly  some  grated  cheese,  and  bake 
10  minutes  in  a  moderate  oven. 

Take  small  new  potatoes,  peel  and  fry  them  brown  in  deep 
hot  fat.  When  cooking  peas  add  a  few  slices  of  salt  pork;  it  im- 
parts a  delicious  flavor. 

Potatoes  k  la  Union  League  Club. 

One  quart  chopped,  cold  boiled  potatoes;  ^  pint  cream;  2 
tablespoons  butter;  2  sweet  green  peppers,  boiled  and  chopped. 
Put  little  pieces  of  butter  in  bottom  of  a  baking  dish;  then  some 
chopped  potatoes  and  peppers,  mixed;  bits  of  butter;  a  sprinkling 
of  flour;  a  little  salt  and  cream;  more  potatoes  and  peppers;  flour, 
salt  and  cream  until  potatoes  are  all  used.  Sprinkle  bread  crumbs 
over  the  top  and  bake  3^  hour  in  medium  hot  oven. 

Potato  Puff. 

Boil  enough  for  a  meal;  mash  fine;  put  in  generous  piece  of 
butter;  add  after  mixing  coffee  cup  of  cream  or  rich  milk,  yolks 
of  4  eggs.  Beat  whites  to  a  stiff  froth  and  stir  in  quickly.  Bake 
in  hot  oven  until  brown.     It  will  take  about  20  minutes. 

— Mrs.  Elliott  West. 

Creamed  New  Potatoes  with  Parsley. 

Drop  the  potatoes  into  boiling  water  and  cook  until  they  can 
be  pierced  with  a  fine  skewer.  Do  not  use  the  tines  of  a  fork, 
which  would  burst  them.  Neither  should  you  expect  them  to  be 
mealy,  for  in  new  potatoes  the  starch  cells  are  not  yet  developed. 
Drain  and  arrange  in  a  hot  vegetable  dish.  To  make  the  sauce, 
put  2  level  tablespoonfuls  butter  in  a  saucepan  with  1  of  flour. 
When  melted  and  bubbly  add  a  cup  of  thin  cream  and  stir  con- 
stantly until  it  boils  and  thickens.  Then  add  a  level  teaspoonful 
salt,  a  dash  of  white  or  black  pepper,  as  preferred,  and  a  table- 
spoonful  fine  chopped  parsley.  Cook  a  moment  longer  and  pour 
over  the  potatoes. 

Breaded  Potatoes. 

Peel  small  potatoes  and  bo^'l  them  in  salted  water.  Do  not  let 
them  boil  soft.  Dip  in  beaten  egg  and  fine  cracker  crumbs,  and  fry 
in  hot  fat,  turning  frequently,  that  the  color  may  be  a  uniform  one. 


VEGETABLES.  119 

Sweet  Potatoes — Southern  Style. 
Choose  plump,  well  ripened  potatoes;  pare  them  (raw);  cut 
in  2  lengthwise  pieces;  season  with  salt  and  pepper.  In  a  large 
flat  bottomed  sauce  pan  put  2  tablespoons  butter  and  1  of  sugar. 
When  hot,  lay  in  enough  potatoes  to  cover  bottom  of  pan,  closely; 
add  boiling  water  enough  to  half  cover  them;  place  on  back  of 
stove  where  heat  is  gentle.  Cook  slowly  for  about  an  hour,  turn- 
ing them  once.  By  this  time  the  water  will  have  evaporated,  leav- 
ing a  little  butter  sauce  to  pour  over  dish  in  serving. 

Cold  Boiled  Potatoes. 

All  potatoes  which  are  to  be  boiled  first  and  then  dressed  must 
be  boiled  in  their  skins  and  set  away  to  get  cold  with  their  skins  on. 
This  applies  especially  to  potatoes  to  be  used  in  hashes.  It  makes 
a  wonderful  difference  and  should  be  observed;  the  potato  is  much 
easier  to  cut  neatly  and  does  not  crumble  to  pieces  in  the  cooking. 
For  potato  salad  made  of  cold  potatoes  they  should  never  be  cooked 
in  any  other  way.  There  is,  however,  a  delicious  potato  salad 
made  by  dressing  freshly  boiled,  hot,  mealy  potatoes. 

Potatoes  Saut6. 

Cut  cold,  boiled,  peeled  potatoes  in  slices  about  one-sixth  of  an 
inch  thick.  The  potatoes  used  should  be  rather  small,  and  make  a 
pint  sliced.  Heat  a  large  lump  of  butter  in  a  saucepan.  Lay  the 
potatoes  in,  cover  and  stew,  not  fry  them,  in  the  butter.  There 
must  be  enough  butter  for  each  slice  to  get  its  coating  and  absorb 
as  much  as  it  will.  Mince  fine,  enough  parsley  to  make  a  heaping 
teaspoonful,  also  the  same  quantity  of  chervil  if  at  hand.  Stir  it 
into  the  potatoes;  add  salt  and  pepper,  and  when  they  have  cooked 
about  15  minutes,  serve.  They  should  not  be  allowed  to  crisp  or 
brown.  Shake  the  pan  from  time  to  time  to  prevent  sticking  or 
browning.  New  potatoes  may  be  sauted  in  this  manner,  but  should 
be  kept  whole. 

Fried  Potato  Hash. 

Having  boiled  and  cooled  potatoes  with  their  skins  on,  peel 
and  chop,  not  too  fine.  Melt  in  a  frying  pan  a  large  lump  of  sweet 
drippings  or  butter,  or  both  mixed.  Quite  a  large  tablespoonful 
of  each  will  be  required  for  an  ordinary  dish  of  potatoes.  When 
the  butter  is  hot  lay  in  the  potatoes.  Sprinkle  generously  with 
pepper  and  salt.  Take  a  long  knife,  and  every  minute  or  two  run 
it  under  the  potatoes,  turning  them  up  from  the  bottom.  Be  care- 
ful not  to  mash  them.  Fry  until  the  edges  are  well  browned  and 
serve. 


120  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Potatoes — Sweet  or  Irish. 

Peel  and  boil  4  or  5  potatoes;  put  through  press;  add  celery 
seed,  salt  and  sugar  to  taste,  a  cup  of  milk,  and  lump  of  butter 
large  as  a  walnut.  Make  into  balls,  dip  into  egg,  then  in  bread 
crumbs,  and  fry  in  deep  lard.  Or  it  can  be  put  in  baking  dish  and 
baked  in  oven.  It  is  a  good  plan  to  prepare  mixture  the  day  be- 
fore using,  it  will  hold  together  better  while  frying. 

— Leola  Arnold. 


"Burr  Oak  Farm  Potatoes." 

Eight  eggs,  boiled;  4  medium  sized  potatoes,  boiled;  dice  pota- 
toes and  slice  eggs;  put  a  layer  of  potatoes,  and  sprinkle  a  layer  of 
sHced  onion  and  then  a  layer  of  eggs;  salt  and  pepper.  Fill  pan 
and  pour  over  the  following  sauce:  2  tablespoons  melted  butter; 
2  tablespoons  flour;  1  cup  milk;  cover  with  cracker  crumbs  and 
small  pieces  of  butter  and  bake. 


Good  Potatoes. 

Five  or  6  grated  potatoes;  2  slices  white  bread,  soaked  in 

water  and  squeezed  out;  2  tablespoons  flour;  2  or  3  tablespoons 

fat  or  butter;  2  eggs;  salt  and  pepper.     Bake  like  a  pudding,  40 

minutes. 

— Mrs.  Arthur  Thro. 

Delicate  Cabbage. 

Shred  the  cabbage;  cover  with  cold  milk;  cook  until  tender, 
being  careful  not  to  scorch.     Season  with  butter,  pepper  and  salt. 


Stuffed  Cabbage. 

Chop  fine  1  pound  lean  beef;  add  1  level  teaspoon  salt,  3^ 
teaspoonful  ginger,  and  pinch  of  nutmeg  and  mace.  Beat  in  13^ 
cups  of  milk,  adding  a  little  at  a  time.  Cut  out  inside  of  a  cab- 
bage, leaving  a  thick  wall;  fill  with  meat.  Steam  until  done 
and  serve  in  slices  with  the  sauce,  or  with  melted  butter. 

Sauce  for  Same:  Cream  2  level  tablespoons  butter  with  3^ 
teaspoon  salt,  and  a  dash  of  paprika;  add  the  yolk  of  1  egg  and  1 
teaspoon  lemon  juice.  Cook  over  hot  water,  beating  all  the  time. 
Add  1  more  yolk  of  egg  and  2  teaspoons  lemon  juice,  stirring  all 
the  time  until  smooth. 


VEGETABLES  121 

Summer  Cabbage. 
Cut  in  halves  or  quarters.  Lay  in  salted  cold  water  to  draw 
out  any  insects  that  may  lurk  inside.  Drain  thoroughly  and  put 
into  a  pot  of  salted  boihng  water.  Do  not  cover.  Boil  30  minutes, 
until  tender.  Drain  very  dry  in  a  colander,  pressing  the  water  out 
with  a  plate.  Dress  with  melted  butter,  pepper  and  salt,  or  with 
cream  sauce. 

Stewed  Cabbage  and  Celery. 
Cut  into  shreds  equal  quantities  of  white  cabbage  and  celery. 
Lay  for  a  few  minutes  in  cold  water,  then  drain  and  put  into  boil- 
ing, salted  water.  Boil  gently  for  20  or  30  minutes,  according  to 
the  season.  Meanwhile  prepare  a  rich  cream  sauce.  Drain  the  cab- 
bage and  celery,  drying  as  much  as  possible,  and  stir  into  the  cream 
sauce.  Let  it  stew  very  gently  for  10  minutes  and  serve.  This 
combination  will  be  found  excellent. 

Cooked  Cabbage. 

One  head  of  cabbage,  chopped  rather  coarse;  cook  until  ten- 
der in  salted  water  without  covering  kettle;  drain  off  water;  put  in 
butter  the  size  of  an  egg  and  cook  thoroughly.  Then  add  the  fol- 
lowing dressing:  3  tablespoons  sour  cream;  1  tablespoon  sugar; 
yolk  of  1  egg;  beat  together  and  add  2  tablespoons  vinegar.  Stir 
into  the  cabbage  and  let  just  come  to  a  boil. 

— Mrs.  J.  L.  Keep. 

Cabbage  with  Custard. 
Chop  cabbage  and  cook  in  half  milk  and  half  water  without 
cover,  until  tender.  This  takes  about  3^  hour.  Drain;  beat  3  eggs 
very  light;  add  3  tablespoons  vinegar,  1^^  tablespoons  sugar,  salt 
and  pepper;  beat  together.  Melt  in  cabbage  a  large  tablespoon 
butter.  Pour  dressing  over  cabbage  and  cook  till  like  custard.  Serve 
at  once.  This  amount  of  dressing  is  sufficient  for  cabbage  enough 
to  serve  4  people.  — Mrs.  O.  R.  Brouse. 

Baked  Cauliflower  with  Cheese  Sauce. 

Boil  a  cauliflower  in  salted  water  until  tender.  Cut  off  stalk 
of  cauliflower  so  it  will  stand  upright,  and  place  in  a  buttered 
dish  suitable  for  the  table.  Make  a  cream  sauce  of  1  tablespoon 
butter,  1  tablespoon  of  flour  and  1  cup  scalding  milk.  Season  with 
pepper  and  salt;  add  34  cup  grated  cheese.  Stir  in  piece  of  butter; 
then  pour  sauce  over  cauliflower.  Sprinkle  with  the  grated  cheese 
and  bake  in  quick  oven  15  minutes. 


122  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Sauce  for  Cauliflower  or  Cabbage. 

1  tablespoon  butter;  1  tablespoon  flour;  1  pint  boiling  water; 
2  tablespoons  vinegar;  2  eggs,  yolks  only,  beaten  and  added  last; 
salt  and  paprika;  poured  over  hot  vegetable. 

Onion  Chips. 

Four  large  Spanish  onions,  slice  crosswise;  cover  with  milk 
and  let  stand  1  hour.  Thoroughly  drain  and  drop  a  few  at  a  time 
into  hot  deep  fat  until  crisp  and  a  golden  brown.     Serve  at  once. 

— Mrs.  Oscar  Kellar. 

Creamed  Onions. 

Cook  1  quart  of  uniform  sized,  silver  skinned  onions  in  boiling 
salted  water.  When  quite  tender  drain  and  turn  into  a  baking 
dish;  cover  with  a  cream  sauce,  sprinkle  the  top  with  fine  buttered 
cracker  crumbs,  and  finish  cooking;  brown  crumbs  delicately. 

Roasted  Onions. 

Select  large  onions  of  uniform  size  but  do  not  remove  outside 
skin;  arrange  in  earthen  casserole,  bake  slowly  with  jackets  on; 
when  tender  peel  them,  place  in  covered  dish  steaming  hot;  heat 
large  tablespoonful  of  butter  in  saucepan,  stir  in  tablespoonful  of 
flour,  turn  in  3^  cup  of  rich  milk;  cook  boiling  hot;  season  with 
salt  and  pepper,  pour  over  onions;  serve  in  hot  entree  dish. 

Fried  Onions. 

Select  good  sized  onions;  slice  in  2  or  3  slices;  dredge  with  flour; 
salt  and  pepper.     Fry  in  butter  until  tender  and  golden  brown. 

Baked  Peas. 

One  quart  peas,  yellow  or  green  ones,  dry;  1  onion  minced 
fine;  1  tablespoon  salt;  1  cooking  spoon  butter  or  olive  oil;  1  table- 
spoon sugar.  Put  peas  to  soak  over  night;  boil  up  in  the  morning; 
add  the  salt,  butter,  sugar,  pepper,  and  the  onion;  put  in  a  bean 
jar  and  add  water  enough  to  come  to  top  of  peas;  bake  same  as 
you  would  beans. 

Baked  Green  Peppers. 

Cut  off  top  of  firm,  fresh  peppers,  and  remove  seeds.     Boil  in 

salted  water  5  minutes,  then  drain  and  fill  with  finely  chopped, 

cooked  chicken  or  veal  and  season  same  well  with  parsley  or  onion 

and  a  little  salt.     Arrange  with  covers  well  tied  on  in  deep  sauce- 


VEGETABLES.  123 

pan.  Cover  with  liquor  from  meat  with  bits  of  butter  scattered 
over  top.  Bake  until  peppers  are  tender.  Remove  peppers  care- 
fully; slightly  thicken  gravy  and  pour  over  peppers. 

Green  Pepper  Goulasch. 

Prepare  6  large  green  peppers  by  removing  seeds  and  white 
parts  and  lay  in  cold  salt  water  over  night.  Cut  peppers  and  1 
medium  sized  onion  in  small  pieces  and  fry  gently  in  3  tablespoonfuls 
butter  until  soft  (not  brown) ;  then  add  1  cupful  of  ripe  or  canned 
tomatoes,  half  cupful  cold  boiled  rice,  season  with  pepper  and  salt 
and  simmer  gently  about  20  minutes  if  ripe  tomatoes  are  used,  10 
minutes  if  tomatoes  have  been  canned.     Serve  hot. 

Stuffed  Peppers. 

Six  green  peppers;  1  onion,  chopped  fine;  23^  slices  bacon;  1 
pint  tomatoes;  23^  crackers  to  each  large  pepper;  salt  and  pepper 
to  taste.  Cut  slice  from  stem  end  of  each  pepper;  remove  seeds; 
parboil  peppers  15  minutes.  Cook  onion  and  finely  chopped 
bacon  together;  add  tomatoes  and  cracker  crumbs,  salt  and  pepper. 
Cool  mixture,  fill  peppers  with  cooked  mixture;  cover  with  but- 
tered bread  crumbs  and  bake  10  minutes.  Mrs.  Moffatt. 

Creamed  Potatoes  and  Green  Peppers. 

Peel  enough  Irish  potatoes  to  make  a  good  quart  after  they 
have  been  cut  in  small  pieces  or  in  the  form  of  dice;  after  removing 
the  seeds  from  2  green  peppers,  wash  them  well  and  cut  into  rings; 
put  them  and  the  diced  potatoes  into  a  stew  pan  and  cover  with 
'boiling  water.  After  cooking  for  18  minutes  pour  off  the  water 
and  sprinkle  with  flour,  salt  and  pepper.  Turn  into  a  baking  dish, 
cover  with  cream  or  milk,  dot  with  butter  and  cook  in  a  hot  oven 
until  nicely  browned.     Then  serve  at  once. 

— Mrs.  J.  Oscar  Hall,  Chattanooga,  Tenn, 

Corn  Fritters. 
Milk  from  6  ears  corn,  grated;  1  egg;  salt  to  taste;  drop  yolk 
into  corn;  beat  well  white  of  egg,  and  stir  in;  fry  by  spoonful  in 
butter  and  lard,  mixed.  — Mrs.  C.  A.  Sanborn. 

Baked  Corn. 

Twelve  ears  corn;  2  tablespoons  butter;  4  eggs,  beaten  separ- 
ately; grate  corn,  add  beaten  yolks,  butter  and  salt,  pepper  to  taste; 
lastly  beaten  whites.    Bake  3^  hour,  on  2  buttered  pie  tins. 

— L.  D.  W. 


124  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Green  Corn  Fritters — Southern  Style. 

One  dozen  ears  green  corn,  grated;  salt  to  taste.  Fry  on  a  well 
greased  griddle  like  griddle  cakes  and  turn  with  a  pancake  turner. 
This  is  a  delicious  receipt  and  much  more  delicate  than  when  milk 
and  eggs  are  used. 

— B.  E.  S. 

Deviled  Corn. 

Melt  4  tablespoons  butter;  add  5  tablespoons  flour,  1^  cups 
milk,  1}^  teaspoons  salt,  %  teaspoon  mustard,  a  little  paprika; 
cook  until  thickened;  add  1  can  corn,  1  egg,  3  teaspoons  table  sauce; 
fill  buttered  scallop  shells,  cover  with  buttered  cracker  crumbs,  and 
bake  until  crumbs  are  brown. 

Parsnip  Fritters  I. 

Wash  and  scrub  the  parsnips  and  cover  them  with  boiling 
water;  cook  until  tender.  Drain  and  plunge  them  into  cold  water, 
when  the  skins  may  be  easily  slipped  off.  Cut  them  in  pieces  and 
rub  them  through  a  puree  strainer,  season  pulp  with  pepper,  salt, 
and  butter.  Flour  the  hands  and  shape  mixture  in  oval  cakes  or 
the  shape  of  cutlets.  Dredge  them  with  flour,  dip  them  in  molasses, 
and  brown  them  richly  in  hot  salt  pork  fat,  drain  on  brown  paper, 
and  serve  on  folded  napkin.  These  may  be  served  with  corn  beef 
or  smoked  fish. 

Parsnip  Fritters  II. 

After  boiling  parsnips,  plunge  in  cold  water  and  skins  will  slip 
off  easily.  Mash  them;  season  to  taste  with  butter,  salt  and  pepper. 
Flour  the  hands  and  mold  the  mashed  parsnip  into  small  flat  oval 
cakes,  roll  in  flour  and  fry  in  butter  until  brown  or  dip  them  in 
molasses  and  fry. 

Baked  Tomatoes. 

Remove  a  thin  slice  from  stem  end  of  6  medium  sized  toma- 
toes. Remove  seeds  and  pulp  and  drain  liquid.  Season  pulp  and 
liquid  with  3^  grated  medium  size  onion,  salt  and  Cayenne  pepper, 
teaspoon  butter  and  teaspoon  chopped  green  pepper.  Cracker 
crumbs  sufficient  to  stiffen  mixture.  Fill  tomatoes  with  this,  put 
in  buttered  pan  and  bake  from  20  to  30  minutes. 

— Mrs.  Moffatt. 


VEGETABLES.  125 

Tomatoes  Fried  in  Cream. 

Peel  and  slice  nice  ripe  tomatoes;  sprinkle  on  salt  and  pepper; 

set  on  ice  for  2  or  3  hours.     Then  flour  them  and  fry  in  butter, 

turning  with  a  pancake  turner.     When  done,  put  on  a  hot  platter 

and  add  some  cream  to  the  butter  in  the  skillet  with  a  little  flour, 

making  a  cream  gravy  to  pour  over  the  tomatoes.    If  the  tomatoes 

stand  on  the  ice  long  enough  to  be  very  cold,  they  will  remain  firm 

when  fried. 

— Mrs.  Harry  Starr. 

Tomato  Pone. 

Butter  a  baking  dish,  put  a  layer  of  canned  tomatoes,  add  sea- 
soning of  salt  and  pepper  to  taste.  Then  a  layer  of  cracker  crumbs 
dotted  with  bits  of  butter.  Another  layer  of  tomatoes  and  so  on 
until  dish  is  filled.    Cut  salt  pork  in  small  squares  and  put  around 

on  top.    Bake  and  serve  with  roast  meat. 

— Mrs.  T.  V.  Engstrom. 

Creamed  Cucumbers. 
Take  medium  or  rather  large  cucumbers,  cut  in  dice  shaped 
pieces  and  boil  in  salted  water  until  soft.  Then  drain  off  the  water 
and  put  them  into  a  hot  white  sauce  made  of  1  tablespoon  of  butter, 
1  tablespoon  of  flour  and  2  cups  of  milk,  cooked  until  it  has  thick- 
ened. This  is  delicate  and  delicious.  Celery  can  be  creamed  in 
the  same  way. 

— Mrs.  Starr. 

Stewed  Cucumbers  I. 

Cut  cucumbers  lengthwise.  Cook  in  salted  water  until  ten- 
der. Serve  on  toast  with  drawn  butter  sauce.  2  heaping  table- 
spoons butter,  1  heaping  tablespoon  flour;  cream  butter  and  flour, 
and  add  liquor  cucumbers  were  cooked  in. 

Stewed  Cucumbers  II. 

•  Riper  cucumbers  may  be  used  for  stewing  than  for  eating  raw, 
but  the  younger  the  vegetable  the  more  delicate  in  flavor.  Peel 
the  cucumbers;  cut  them  in  quarters  lengthwise.  If  old,  remove 
the  seeds.  Lay  the  cucumbers  in  boiling  water  until  transparent. 
Make  a  rich  cream  sauce,  to  which  add  about  ^/^  a  grated  onion. 
When  ready  drain  the  cucumbers  dry,  sprinkle  them  with  salt  and 
pepper  and  lay  them  in  the  sauce.  Stew  gently  over  boiling  water 
for  about  15  minutes,  then  dish;  sprinkle  chopped  parsley  over  the 
top  and  serve.  A  teaspoonful  of  chopped  chives  added  with  the 
parsley  may  take  the  place  of  the  grated  onion. 


126  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Baked  Bananas — Fine. 
Peel  1  dozen  bananas,  lay  in  deep  dish;  cover  with  4  cups  of 
water  and  2  cups  of  sugar;  put  cover  on  dish;  bake  3  hours,  being 
careful  not  to  allow  syrup  to  get  too  thick,  adding,  if  necessary,  a 
little  water  while  baking.  At  the  end  of  3  hours  add  1  cup  claret. 
Bake  1  hour  longer.     Serve  it  as  vegetable  with  meat  course. 

— Mrs.  Charles  Brantingham. 


Baked  Bananas — Porto  Rican  Style — Serve  as  Vegetable. 

Select  rather  green  bananas;  put  in  very  hot  oven  with  skins 
on;  bake  until  skins  break  open.  Send  to  table  in  folded  napkins; 
do  not  remove  skins  until  ready  to  eat,  then  use  plenty  of  butter. 
This  is  used  in  vegetable  course. 

Egg  Plant  Fritters  I. 

Put  egg  plant  into  cold  salted  water;  boil  until  very  tender, 
changing  water  once  while  boiling.  Drain,  skin  and  mash  well. 
Mix  with  butter,  salt  and  an  egg.  with  2  or  3  tablespoons  flour,  and 
drop  by  spoonfuls  into  hot  lard. 

Stuffed  Egg  Plant. 

Cut  2  egg  plants  in  two  lengthwise,  slash  the  inner  surface 
with  the  point  of  a  knife  to  make  a  shallow  incision;  fry  till  they 
are  soft;  prepare  in  a  saucepan  2  ounces  of  butter,  2  ounces  of  fat 
salt  pork,  chopped  fine,  and  2  chopped  shallots;  cook  a  few  min- 
utes; add  1  pint  of  mushrooms,  a  little  parsley,  and  3  anchovies, 
all  chopped  fine;  mix  the  fleshy  part  of  the  egg  plant  with  this, 
season  to  taste,  put  the  stuffing  thus  made  back  into  the  plants, 
with  bread  and  cheese,  crumbs  and  small  pieces  of  butter  strewed 
on  the  top,  and  bake  20  minutes. 

Egg  Plant  Fritters  II. 
Peel  and  slice  thin  1  egg  plant;  let  stand  in  salt  water  3  hours; 
pour  off  water  and  boil,  changing  water  if  it  becomes  black.  When 
tender,  cool,  mash,  and  mix  with  following  batter:  1  egg;  1  cup 
of  milk;  a  little  salt;  level  teaspoon  baking  powder,  and  flour  enough 
to  stiffen.  After  egg  plant  is  boiled  and  mashed,  if  all  is  not  needed, 
can  be  kept  for  another  meal  by  putting  on  ice. 

— Leola  Arnold. 


VEGETABLES.  127 

Asparagus  Loaf. 
Three  bunches  of  asparagus;  5  eggs;  2  cups  thick  white  sauce, 
made  of  2  tablespoons  of  butter,  2  tablespoons  flour,  and  2  cups  of 
milk.  Cook  till  rather  thick.  Cut  up  the  asparagus  into  pieces, 
leaving  a  few  stalks  whole  for  garnishing.  Cook  the  asparagus 
about  25  minutes  or  until  soft.  Drain  off  water,  lay  aside  the  whole 
stalks;  add  eggs,  beaten,  and  white  sauce  to  the  cut  asparagus;  pour 
in  a  cake  pan  and  bake  in  moderate  oven  about  30  minutes,  set- 
ting pan  in  a  pan  of  water.  When  done,  turn  out  on  platter,  pour  a 
little  melted  butter  around  base  of  loaf.  Garnish  top  with  the 
whole  stalks.  — Miss  Evalda  Carlson. 

Swiss  Chard. 

The  chard  leaves  and  stalks  may  be  used  together  for  greens, 
and  the  large  white  stalks  can  be  tied  in  bunches,  cooked  and  served 
like  asparagus  on  toast.  — Mrs.  C.  D.  Burr. 

Salsify. 

Sometimes  called  vegetable  oysters  as  the  flavor  of  the  plant 
when  fried  resembles  that  of  the  oyster.  It  can  be  scraped  and  boiled 
until  tender  and  served  on  toast,  with  a  drawn  butter  sauce,  poured 
over,  or  after  boiling,  mash  and  make  into  small  cakes  to  fry.  It 
is  also  cut  in  small  pieces  and  used  as  soup,  or  baked  like  escal- 
ioped  oysters.  — Mrs.  C.  D.  Burr. 

Kohlrabi. 

Kohlrabi  is  good  cooked  in  any  of  the  ways  turnips  are  used, 
or  sliced  and  eaten  raw  like  radishes.  The  best  way  is  to  peel  and 
cut  it  in  half-inch  dice,  boil  30  minutes  in  salted  boiling  water,  and 
cover  with  thick  cream  sauce.  — Mrs.  C.  D.  Burr. 

Squash  Puff. 
Press  dry  cooked  squash  through  a  sieve;  to  a  half  pint  add  2 
tablespoons  melted  butter,  }/i  cup  of  milk,  seasoning  of  salt  and 
pepper,  and  2  beaten  egg  yolks.  Mix  thoroughly,  fold  in  2  beaten 
egg  whites  and  turn  into  a  buttered  mold;  set  in  a  pan  of  hot  water 
and  bake  in  the  oven  until  the  center  is  firm.  Serve,  turned  from 
the  mold,  and  accompanied  by  a  rich  cream  sauce  made  from  1 
tablespoon  each  of  flour  and  butter  with  a  cup  of  scalded  cream  or 
rich  milk,  and  seasoning  of  salt,  pepper,  celery  salt  and  mace.  This 
can  be  baked  in  individual  timbale  molds,  if  desired. 

G.  H. 


128  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Baked  Beans. 

One  quart  white  navy  beans,  soaked  over  night  in  cold  water. 
In  morning  wash,  and  put  to  cook  in  fresh  water  with  one-eighth 
teaspoon  of  soda.  Boil  slowly  until  skins  crack  when  a  spoonful 
is  lifted  from  water  into  the  air.  Drain.  Into  an  earthen  bean  pot 
or  crock;  put  a  small  onion,  1  pound  of  fat  and  lean  salt  pork  with 
the  skin  scored,  ]/>  cup  of  molasses.  Then  put  in  the  beans,  dredge 
with  pepper,  cover  with  hot  water,  and  bake  at  least  6  hours. 
Keep  filled  with  water  until  an  hour  before  they  are  done;  then 
remove  cover  and  let  them  brown. 

— Mrs.  Wm.  Walton. 

Baked  Beans  and  Tomatoes. 

Soak  overnight  1  pint  navy  beans.  In  morning  drain,  cover 
beans  with  boiling  water,  a  pinch  of  soda;  cook  slowly  until  tender, 
and  skins  crack  when  some  are  lifted  from  water.  Drain,  put  in 
bean  pot  or  any  earthen  dish.  Sprinkle  top  with  2  heaping  tea- 
spoons chopped  onion,  pour  over  1  pint  strained  tomatoes,  and  1 
teaspoon  salt  sprinkled  in.  Cover,  bake  slowly  5  hours,  adding  more 
tomatoes  as  they  are  absorbed.  15  minutes  before  serving,  re- 
move the  lid,  put  in  1  tablespoon  butter,  broken  in  bits;  brown 
slowly. 

— L.  D.  W. 

New  Beets — Italian  Style. 
Boil  6  young  beets  in  unsalted  water  until  they  are  tender. 
Drain,  cover  with  cold  water  and  rub  off  skins  with  the  hands,  then 
cut  into  thin  slices.  Melt  a  large  spoon  of  butter  in  a  frying  pan, 
add  a  small  onion,  chopped  fine;  stir  until  softened,  but  not  browned, 
then  add  3  level  tablespoons  of  flour,  3^  teaspoon  of  salt,  34  tea- 
spoon of  pepper  and  stir  until  well  blended.  Add  3^  teaspoon  of 
sugar  and  13^  cups  of  milk  and  cook,  stirring  constantly  until  sauce 
boils.  Let  simmer  a  few  minutes;  add  a  tablespoon  of  lemon  juice 
or  white  wine  vinegar  and  pour  over  the  beets. 

Stuffed  Beets. 

Wash  3^  cup  rice  and  sprinkle  it  in  a  kettle  of  boiling  water. 
Boil  rapidly  15  minutes  and  drain.  Add  a  teaspoon  salt,  scant;  a 
dash  of  pepper  and  a  cup  of  chopped  pecans.  Scoop  centers  from 
cooked  beats,  fill  with  rice  mixture  and  bake  20  minutes.  Chop 
the  beet  taken  from  the  center  very  fine,  add  it  to  a  cream  sauce 
and  pour  around  the  beets  after  they  are  dished. 


VEGETABLES.  129 

Spinach. 

Wash  thoroughly  in  several  waters.  Put  in  kettle,  cover  with 
salted  boiling  water  and  cook  30  minutes  or  until  tender.  Drain 
off  water,  chop  fine  and  reheat,  adding  butter,  salt  and  pepper. 
Make  a  mound  of  it  in  a  vegetable  dish  and  sprinkle  the  grated 
or  riced  yolks  of  hard-boiled  eggs  over  the  top,  adding  the  sliced 
whites  of  the  eggs  around  the  edges.  Or  it  is  very  pretty  to  mold 
it  in  cups  and  serve  on  square  slices  of  toast,  adding  slices  of  hard- 
boiled  egg  on  top  of  each  mold  and  around  them. 

Head-Lettuce  Prepared  Like  Spinach. 
Gilt  the  head-lettuce  in  4  pieces;  wash  thoroughly  in  cold 
water,  to  which  a  little  salt  has  been  added.  Then  cook  10  or  15 
minutes  in  boiling  water,  weir  salted.  In  the  meantime  make  the 
following  dressing:  Take  butter,  a  large  tablespoonful  to  a  head 
of  lettuce;  finely  chopped  onion;  teaspoon  of  flour;  and  brown  over 
the  fire.  Chop  lettuce  fine,  like  spinach,  and  put  it  in  dressing. 
If  one  prefers,  the  dressing  can  be  thinned  with  a  little  soup  stock 
or  boiling  water.  Last  of  all  add  a  little  sweet  cream;  let  whole 
come  to  a  boil,  and  pour  in  serving  dish. 

— Ernestine  Schumann-Heink. 

Baked  Tomatoes  and  Rice. 

Put  in  baking  dish  a  layer  of  boiled  rice  and  layer  of  sliced 
tomatoes;  add  1  teaspoon  grated  onion,  salt  and  paprika  to  taste. 
Put  bits  of  butter  on  top.     Bake  30  minutes. 

— L.  D.  W. 

Peas  and  Carrots  en  Casserole. 
Cook  carrots  in  salted  water  until  tender.     When  done,  dice 
them  about  size  of  peas;  take  equal  parts  of  cooked  or  canned  peas 
and  carrots;  salt  and  pepper  to  taste,  and  pour  over  melted  butter. 
Serve. 

— Mrs.  John  L.  Clarke. 

Carrots — French  Style. 

Peel  carrots,  slice  in  strips,  cook  in  salted  water  till  tender. 
Cut  1  medium  sized  onion  in  half,  squeeze  out  as  much  pulp  and 
juice  as  you  can  over  a  lemon  squeezer.  Fry  this  in  butter,  add 
carrots  and  cook  long  enough  to  have  them  heated  through. 

— Mrs.  Arthur  Thro  . 


130  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Carrots  with  Onion. 
Slice  fine  enough  carrots  for  5  or  6  people;  add  3  large  onions, 
sliced,  and  a  scant  teaspoon  of  salt;  boil  %  of  an  hour,  then  strain; 
add  2  tablespoonfuls  of  butter,  1  tablespoonful  of  flour,  salt  and 
pepper;  mix  thoroughly  and  chop  fine. 

Mushroom  Patties. 

Wipe  each  mushroom  in  1  pound,  remove  stems,  scrape,  and 
cut  in  pieces.  Peel  the  caps  and  break  them  in  pieces.  Melt  3^ 
cup  of  butter  in  a  saucepan,  add  mushrooms,  cook  2  minutes; 
sprinkle  with  salt,  pepper,  and  a  few  drops  of  onion  juice.  Add  1 
cup  of  chicken  stock  and  simmer  until  mushrooms  are  tender,  then 
add  them  to  brown  sauce  and  serve  in  puff    paste  patty  shells, 

Brussels  Sprouts. 
Boil  1  quart  of  sprouts  in  salted  water  until  tender;  drain  and 
put  in  baking  dish,    dust  with  a  level  tablespoon  of  flour;  dot  with 
bits  of  butter;  pour  over  all  a  cup  of  cream;  cover  with  grated 
cheese,  preferably  Parmesan,  and  brown  in  quick  oven. 

— G.  H. 

Mushrooms. 

To  cook  ordinary  timber  mushrooms,  soak  in  salted  water  to 
draw  out  any  insects;  drain,  then  fry  in  hot  butter.  Serve  with 
garnish  of  parsley,  or  on  toast. 

Mushrooms  in  Cream. 

Wash  timber  mushrooms.  Soak  overnight  in  salt  water.  In 
morning,  rinse  in  cold  water,  but  do  not  squeeze  them.  Put  in 
skillet,  with  plenty  of  butter  and  cook  about  20  minutes;  cover 
tightly,  so  they  will  steam.  When  tender,  add  cream,  pepper  and 
salt  and  cook  1  minute  or  2  longer.  Serve  on  toast.  Pour  cream 
gravy  over  all. 

— Mrs.  Frank  Wormwood. 


®«r  #tork  of 


tlu^rmar^ 


Is  one  which  will  please  every  taste. 
We  believe  in  catering  to  our  custom- 
ers, and  therefore,  carry  a  variety  of 
designs  that  is  sure  to  compass  all 
needs.  We  have  the  same  designs 
running  through  entire  sets  of  toilet 
articles,  and  table  ware.  We  have 
unique  patterns  in  all  the  small  fancies 
of  silverware.  In  fact,  we  have 
a  complete  silverware  stock,  in  both  solid  and  plated  ware.       0     0      0 


Established  1873. 


AL.    E.    HENRY 

JEWELER  &  OPTICIAN 
118  West  State  St. 

ROCKFORD,  ILL. 


i  ^ 

The  best  results  i 

p. 

from  these  receipts  obtained  | 

11..  ^ 

only  by  using  | 

m 

I  Union   Dairy  Milk  I  i 

■■& 
From  the  only  ^ 

Sanitary  Milk  Plant  in  the  city.  | 


131 


Dr.  Ransom^s  Sanitarium 

£M  SPECIAL 
NERVOUS    DISEASES 

Rockford,  Illinois. 


WHAT    WOULD    YOU    DO? 

IF  you  felt  the  approach  of  the  great  American  Disease — Neu- 
rasthenia or  Nervous  Prostration?  You  would  take  first  train 
to  The  Ransom  Sanitarium. 

IF  your  relative  or  friend  exhibited  signs  of  mental  breakdown? 
You  would  have  them  removed  to  The  Ransom  Sanitarium. 

IF  there  were  need  for  rest  to  the  brain  or  nerves  and  for  a  gen- 
eral toning  up?  A  month  or  two  at  The  Ransom  Sanitarium 
would  restore  and  refresh  you  delightfully.     Try  it. 

Where  would  you  find  this  institution? 

Located  in  a  beautiful  Park  on  the  East  bank  of  Rock  River,  2 
miles  North  of  the  Rockford  Court  House.  It  is  easily  reached 
by  means  of  Beloit  and  Janesville  division  of  the  Rockford  In- 
terurban  Rail  Road. 


Dell   Phone    823Y 
Home  Phone  8234 

ROCKFORD,  ILL. 


P.  W.  RANSOM,  M.  D.,  Supt. 

W.  L.  RANSOM,  M.  D.,  Asst  Supt. 

Established  1887. 


132 


SALADS    AND    SALAD    DRESSINGS.  133 


"To  make  it  you  must  have  a  spark  of  genius." 


CHAPTER    X. 


SALADS  AND  SALAD  DRESSINGS 


Dressings — French  Dressing. 

Place  a  small  piece  of  ice  in  bowl  which  has  been  previously 
rubbed  with  garlic.  Into  this  put  ^  teaspoon  salt,  1  salt  spoon  of 
curry  powder  and  a  good  dash  of  cayenne.  Mix  and  add  1  table- 
spoon of  Darwin  vinegar  and  J^  tablespoon  of  plain  vinegar.  Mix 
again  thoroughly  and  then  add  3  or  4  tablespoons  of  olive  oil  (ac- 
cording to  taste).  Beat  thoroughly  with  a  silver  fork  until  per- 
fectly blended.     More  salt  may  be  added,  if  necessary. 

Mayonnaise  Dressing. 
One  teaspoon  of  mustard;  1  teaspoon  of  powdered  sugar;  3^ 
teaspoon  of  salt;  34  salt  spoon  of  Cayenne;  yolks  of  2  eggs;  1  pint 
of  olive  oil;  4  tablespoons  of  lemon  juice.  Mix  the  first  4  ingredients, 
add  the  eggs,  stir  well  with  a  silver  fork.  Add  the  oil,  a  few  drops 
at  a  time,  until  it  thickens  into  a  ball  on  the  fork.  Add  a  few  drops 
of  lemon  juice,  and  alternate  the  oil  and  lemon  juice,  beating  all 
the  time.  When  ready  to  serve,  add  1  cup  of  whipped  cream. 
Should  the  mixture  have  a  curdled  appearance,  begin  again  with 
another  yolk  and  use  this  mixture  as  you  would  oil. 

— Mrs.  Freeman  Graham. 

French  Salad  Dressing. 

Crush  1  clove  of  garlic  with  spoon  in  cup;  3^  teaspoon  salt  and 

paprika,  mixed  together;  4  tablespoons  olive  oil;  1  teaspoon  tara- 

gon  vinegar;  1  tablespoon  table  vinegar.    Beat  up  well  until  creamy. 

Then  it  is  ready  for  use.    If  oil  is  not  cold  enough,  a  small  piece  of 

ice  is  a  help. 

— Miss  Caroline  Radecke. 


134  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Sour  Cream  Salad  Dressing. 

Four  tablespoons  thick  sour  cream;  2  tablespoons  vinegar;  2 
round  tablespoons  granulated  sugar;  salt  spoon  of  salt;  pinch  of 
red  pepper;  3^  teaspoon  dry  mustard.  Beat  hard  with  a  Dover 
egg  beater  until  thick.  If  desired,  the  yolks  of  2  hard-boiled  eggs 
may  be  mashed  very  fine  and  added  to  the  above  before  beating. 

— Mrs.  Edward  P.  Lathrop. 

Salad  Dressing. 

Yolks  of  3  eggs,  well  beaten;  1  teaspoon  mustard;  2  teaspoons 
salt;  34  salt  spoon  Cayenne;  2  tablespoons  sugar;  2  tablespoons  oil 
or  melted  butter;  1  cup  cream  or  milk;  1  tablespoon  corn  starch; 
^2  cup  hot  vinegar;  whites  3  eggs,  well  beaten,  and  added  last. 
Cook  in  double  boiler  until  like  custard.  Stir  well.  For  fruit  salad, 
add  1  cup  whipped  cream  and  omit  mustard. 

— Miss  Elsie  Irvine. 

Salad  Dressing  for  Cabbage. 

One  teaspoon  mustard,  dry;  1^^  teaspoon  salt;  2  tablespoons 
sugar;  4  tablespoons  melted  butter;  6  tablespoons  vinegar  (if  vine- 
gar is  very  strong,  use  part  water).  Mix  mustard,  salt,  sugar,  add 
butter  and  beaten  yolks  of  4  eggs,  last  vinegar.  Cook  in  double 
boiler.  When  wanted  for  use,  add  3^  pint  cream,  whipped  stiff; 
cream  slightly  sour  can  be  used.  This  amount  of  dressing  is  enough 
for  10  or  12  people.  Use  good  firm  cabbage,  chopped;  set  cabbage 
on  ice  to  crisp.  Mix  with  cabbage,  English  walnuts.  Cabbage, 
apples  and  celery  with  nuts  make  a  good  salad  with  this  dressing. 

— Mrs.  M.  B.  St.  John. 

Good  Salad  Dressing. 

Five  eggs,  beaten  very  light;  2  tablespoons  sugar;  3^  teaspoon 
salt;  pinch  of  red  pepper;  3  lemons;  1  pint  sweet  cream;  1  table- 
spoon flour,  mixed  in  a  little  cream.  Beat  all  together;  cook  in  a 
double  boiler,  beating  all  the  time.  When  partly  cold,  add  3  table- 
spoons butter,  then  add  1  pint  whipping  cream.     Beat. 

(Mrs.  Gustafson  uses  this  dressing.)  — Miss  O'Connor. 

Salad  Dressing. 
Three  eggs;  1  cup  milk;  1  tablespoon  (heaping)  flour;  1  level 
tablespoon  salt;  1  teaspoon  mustard;  3^  teaspoon  paprika;  dash 
white  pepper;  ]^  cup  vinegar;  3^  cup  butter.  Beat  eggs  until 
creamy;  add  the  melted  butter,  then  the  dry  ingredients  mixed 
together,  and  then  the  milk.  Add  the  hot  vinegar,  turn  into  double 
boiler  and  stir  constantly  until  thick.    •  — Mrs.  J.  L.  Keep. 


SALADS    AND    SALAD    DRESSINGS.  135 

Salad  Dressing  for  125  People. 

Twenty-seven  eggs;  all  the  yolks  and  the  whites  of  9;  9  tea- 
spoons of  mustard;  9  teaspoons  of  white  pepper;  10  teaspoons  of 
salt;  9  teaspoons  of  sugar;  18  tablespoons  of  olive  oil;  9  teaspoons 
of  cornstarch;  43^  cups  of  vinegar  (diluted  with  water,  if  very 
sharp).  Cook  all  the  former  ingredients  the  same  as  any  salad 
dressing.  Just  before  serving,  add  23^  quarts  of  cream,  whipped, 
and  the  rest  of  the  whites,  beaten;. also  Cayenne.  For  chicken  salad, 
9  chickens  and  6  dozen  heads  of  celery  will  be  required. 

Boiled  Dressing. 

Two  egg  yolks;  2  tablespoons  of  melted  butter,  beaten  with 
the  egg;  1  teaspoon  of  sugar;  3^  teaspoon  mustard;  4  tablespoons 
of  milk;  6  tablespoons  of  vinegar;  Cayenne.  Cook  in  a  double 
boiler  until  a  little  thickened. 

— Miss  Lila  P.  Haskell. 

Green  Leaf  Salad. 

Make  a  French  dressing  of  13^  tablespoonfuls  of  Darwin  vine- 
gar; 13^  tablespoonfuls  of  plain  vinegar;  8  tablespoonfuls  of  oHve 
oil;  1  heaping  teaspoonful  of  salt.  Dissolve  salt  in  vinegar,  then 
add  oil  and  stir  until  thickened.  Then  add  1  green  pepper,  1  Ber- 
muda onion,  and  1  tablespoonful  of  parsley,  all  chopped  very  fine. 
Pour  over  crisped  lettuce. 

— Mrs.  Frank  F.  Wormwood. 

Kartofel  Salad. 
Eight  medium  sized  potatoes  boiled  in  their  jackets,  peeled 
and  sliced,  while  warm;  3  small  onions,  sliced;  tender  stalks  of 
celery,  cut  in  inch  pieces;  salt;  paprika;  1  teaspoon  sugar  (if  liked); 
2  tablespoons  vinegar  (or  more  if  desired) ;  3  slices  of  fat  bacon,  cut 
in  fine  strips  and  fried  to  a  crisp,  but  not  scorched.  Pour  hot 
over  the  above,  mix  well,  and  garnish  with  parsley  or  celery  leaves. 

— Miss  Caroline  Radecke. 

Cauliflower  Salad. 

Soak  1  head  of  cauliflower  for  half  an  hour  in  cold  water. 
Drain,  and  cook  whole,  uncovered,  in  boiling  salted  water,  until 
tender.  Place  on  ice  until  ready  to  serve.  Then  set  on  lettuce 
leaves.     Garnish  with  pimolas  and  cover  with  French  dressing. 

— Table  Talk. 


136  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Stuffed  Tomato  Salad. 
Have  the  tomatoes  not  too  ripe,  of  good  shape,  uniform  size. 
Cut  a  lid  at  the  stem  end  and  remove  seeds  thoroughly  f-rom  each. 
Coat  the  inside  of  each  tomato  with  French  dressing  and  set  away 
on  ice.  Prepare  a  stuffing  of  chopped  cucumbers,  2  cucumbers  to 
1  small  green  pepper,  also  chopped,  a  few  pieces  of  finely  chopped 
onion,  and  mix  it  all  with  Mayonnaise. 

— Table  Talk. 

"O  green  and  glorious!  O  herbaceous  treat! 
'Twould  tempt  the  dying  anchorite  to  eat." 

— Sydney  Smith. 

Spring  Salad. 

This  salad  is  to  be  served  on  round  platter.  First  make  a 
wreath  of  new  shredded  cabbage;  inside  this  a  wreath  of  tomatoes, 
quartered;  then  the  inside  row  of  latticed  cucumbers.  French 
dressing  used  with  this. 

— Table  Talk. 

Onion  and  Orange  Salad. 
Take  mild  Texas  onions  and  slice  into  very  thin,  even  slices. 
Also  cut  large  naval  oranges  into  even  slices.    For  each  person  serve 
on  a  bed  of  nice  crisp  head  lettuce  a  slice  of  the  onion  between  2 
slices  of  orange  and  pour  French  dressing  over  all. 

— Mrs.  J.  Stanley  Browne. 

String  Bean  Salad. 

String  young  tender  beans  and  cover  with  boiling  salted  water; 
boil  20  minutes  and  drain.  Plunge  into  cold  water  10  minutes,  then 
put  them  into  boiling,  unsalted  water,  and  cook  15  minutes  longer. 
Drain  and  chill.  Arrange  on  a  bed  of  lettuce  and  sprinkle  chopped 
chives  over  all.    Cover  with  French  dressing  and  serve. 

Potato  Salad  k  la  Schumann-Heink. 
Peel  the  cooked  potatoes  while  warm;  cut  in  slices;  add  freshly 
sliced  apple  and  finely  chopped  onion.  Make  a  dressing  of  vinegar, 
salt,  pepper  and  a  generous  quantity  of  olive  oil.  When  the  pota- 
toes are  cool,  add  the  dressing  and  mix  thoroughly.  Serve  in  salad 
dish  with  a  garnish  of  watercress. 

— ERNESTI^fE  Schumann-Heink. 


SALADS    AND    SALAD    DRESSINGS.  137 

Potato  Salad. 
Dice  cold  boiled  potatoes  and  marinate  in  clear  olive  oil.  Add 
chopped  celery,  cucumbers  and  onions  and  mix  with  the  following 
dressing:  2  teaspoons  sugar,  1  teaspoon  salt,  3^  teaspoon  mus- 
tard; mix  carefully.  Add  2  yolks,  1  cup  of  milk  and  1  tablespoon  of 
butter  and  bring  all  to  a  boil.  Have  ready  1  teaspoon  of  baking 
powder,  dissolved  thoroughly  in  3^  cup  of  vinegar.  Add  this  to 
the  first  mixture  slowly,  and  cook  together  a  very  little. 

— Mrs.  Percy  F.  Stone. 

Cove  Oyster  Salad. 

(A  very  old  Recipe.) 
Four  eggs;  butter  size  of  an  egg;  1  tablespoon  of  celery  seed; 
Cayenne;  1  teaspoon  black  pepper;  1  teaspoon  mixed  mustard; 
liquor  from  a  2-pound  can  cove  oysters;  1  teacup  vinegar;  3^  tea- 
cup cream.  Stir  while  cooking  this  until  it  becomes  a  thick  cream, 
then  pour  in  oysters  which  have  been  cut  in  halves.  Take  from 
fire  and  stir  in  8  or  10  large  salt  crackers,  which  have  been  rolled 
fine.  Judgment  must  be  used  not  to  make  the  salad  too  stiff,  as 
the  crackers  soak  up  a  great  deal  of  moisture. 

— Miss  Leola  Arnold. 

Pecan  Salad. 

Make  a  salad  of  cream  cheese,  pecans  and  shredded  lettuce. 
Place  shredded  lettuce  in  bottom  of  a  bowl,  then  long  narrow  strips 
of  cheese  with  pecans  sprinkled  over  the  whole.  Serve  with  French 
dressing. 

— Mrs,  Edward  Heiliger. 

Salad  in  Green  Peppers. 

Slice  off  the  tops  of  sweet  green  peppers,  remove  seeds.  Scald 
in  boihng  water  10  minutes.  Drain  and  chill  and  fill  with  minceu 
cabbage  and  celery,  mixed  with  Mayonnaise. 

— Mrs.  Edward  Heiliger. 

Vegetable  Combination  Salad. 

Shred  1  large  head  of  leaf  lettuce.  Wash  and  drain  1  can  of 
small  green  string  beans  of  good  brand.  Chill  2  solid,  peeled  toma- 
toes and  cut  into  small  pieces.  Crisp  on  ice  3^  cucumber,  thinly 
sliced.  Shred  finely  1  medium  sized  mild  onion  (silver  skin,  Span- 
ish or  Bermuda);  1  cup  tender  celery,  finely  cut;  a  few  sliced  rad- 
ishes. Mix  with  the  following  dressing:  12  tablespoons  olive  oil; 
3  tablespoons  vinegar;  salt;  Cayenne;  3^  salt  spoon  curry  powder; 


138  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

1  garlic  clove,  minced  very  fine.  Let  this  stand  Y^  hour  on  ice,  then 
beat  thoroughly.  Line  salad  bowl  with  crisp,  white  leaves  of  head 
lettuce,  turn  in  salad.  Garnish  top  with  the  shredded  whites  and 
powdered  yolks  of  2  hard-boiled  eggs,  and  few  thin  slices  of  radishes. 

— Mrs.  O.  R.  Brouse. 

Chicken  Salad. 

One  pint  each  of  diced  cold  boiled  chicken  and  diced  celery. 
Mix  and  marinate  with  French  dressing  and  keep  on  the  ice  until 
ready  to  serve.  Make  a  Mayonnaise  dressing  and  mix  part  of 
it  with  the  chicken  and  celery  and  pour  the  remainder  over  the 
salad.  For  sweet  bread  salad,  substitute  cooked  sweetbreads  for 
the  chicken.  .  — Mrs.  Freeman  Graham. 

Sweetbread  Salad. 

With  1  pair  sweetbreads  put  1  slice  of  onion  and  2  bay  leaves 
and  simmer  20  minutes.  Then  take  from  stove  and  put  into  cold 
water  and  remove  skin.  To  1  cup  sweetbreads  use  V/^  table- 
spoonfuls  of  lemon  juice;  3^  cup  cream,  whipped;  3<^  cup  cucumber, 
diced;  salt  and  pepper  to  taste.  Soak  3^  tablespoon  gelatine  in 
^  tablespoon  cold  water,  then  add  1  tablespoon  boiling  water. 
Mix  all  together  and  put  into  small,  wet  molds.  Serve  on  lettuce 
with  Mayonnaise  dressing.  — Mrs.  George  D.  Roper. 

Gelatine  Salad. 

Make  1  quart  of  lemon  gelatine  jelly,  add  a  little  salt.  When 
cool  and  partly  set,  stir  in  3^  cup  finely  shredded  cabbage;  3^  cup 
finely  cut  celery;  2  tablespoons  chopped  green  pepper;' 2  or  3  pimen- 
toes;  6  large  olives,  chopped.  Chill  in  1  large  mold  or  individuals. 
Serve  on  lettuce  with  Mayonnaise  dressing  and  any  desired  garn- 
ishing. 

Easter  Salad. 
Take  off  the  shells  from  hard-boiled  eggs,  cut  in  two  length- 
wise and  remove  yolks.  Cut  the  whites  in  strips  and  for  each  per- 
son put  1  leaf  of  leaf  lettuce  on  a  salad  plate  and  on  it  build  a  nest 
of  finely  shredded  lettuce  and  the  white  strips.  Mash  the  yolks 
and  season  as  for  salad  eggs  with  a  little  vinegar,  mustard,  salt, 
pepper,  sugar  and  melted  butter;  roll  into  balls  about  the  size  of  a 
small  bird's  egg,  and  place  4  or  5  in  each  nest.  Pour  French  dress- 
ing over  all  and  pass  Mayonnaise  with  it. 

— Mrs.  Hilma  Johnson. 


SALADS    AND    SALAD    DRESSINGS.  •  139 

Easter  Salad. 

One  squash;  3^  pint  of  Mayonnaise  sauce;  1  small  cucumber; 
2  lettuces;  2  tomatoes;  1  endive;  1  teaspoonful  of  capers.  Cut  a 
round  slice  off  the  top  of  the  squash  and  scoop  out  the  inside  when 
a  round  bowl  will  result,  into  which  the  salad  may  be  put.  Pre- 
pare the  lettuce  and  endive,  using  only  the  white  part  of  the  latter, 
and  pulling  both  in  small  pieces.  Peel  the  tomatoes  and  cucumber 
and  cut  into  small  pieces.  Mix  about  3  parts  of  the  lettuce,  en- 
dive, cucumber  and  tomatoes  with  some  of  the  Mayonnaise  sauce 
and  put  it  into  the  case  of  squash.  Lay  in  a  few  slices  of  hard- 
boiled  eggs,  cover  again  with  salad.  Pour  over  a  little  more  sauce 
and  garnish  with  slices  of  tomatoes,  a  few  capers  and  endive. 

— Table  Talk. 

Combination  Salad. 

Boil  3  eggs  until  they  are  hard;  take  out  the  yolks,  add  a  lit- 
tle cream  to  them;  season  and  mix  to  a  smooth  paste.  Mold  into 
small  balls.  Shred  the  whites.  Arrange  lettuce  on  a  large  salad 
plate.  In  the  center  press  a  square  of  cream  cheese  through  a  pota- 
to ricer.  Around  this  put  sliced  tomatoes,  then  sliced  cucumbers; 
dress  with  a  French  dressing;  put  on  carefully  with  a  spoon  after 
the  salad  is  arranged.  Next  to  the  cucumber  put  the  whites  of 
the  eggs,  and  finally  the  yolk  balls,  at  intervals,  on  top  of  the  cucum- 
bers and  tomatoeis. 

— Mrs.  William  H.  Fitch. 

Celery  Aspic. 

Make  a  highly  seasoned  aspic  jelly.  In  a  square  mold,  spread 
a  layer  of  celery,  cover  with  the  jelly,  let  harden;  then  a  layer  of 
pecans  in  the  same  manner,  then  a  layer  of  chopped  pimentoes. 
Have  this  not  more  than  l}/^  inches  thick.  Cut  in  squares  and 
serve  on  lettuce  with  Mayonnaise. 

— Miss  Mary  Walton. 

Salmon  Salad  I. 

Shred  1  can  red  salmon;  add  1  can  of  peas  which  have  been 
washed  and  drained;  1  cup  of  celery,  cut  fine;  salt  and  pepper.  Mix 
with  Mayonnaise  dressing.  Serve  on  crisp  lettuce  leaves  with  puffs 
of  fluffy  Mayonnaise  over  the  top. 

— Mrs.  O.  R.  Brouse. 


140         •   THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Salmon  Salad  II. 

Boil  hard  as  many  eggs  as  desired.  Shell,  and  cut  off  a  slice 
from  each  end.  Remove  yolks  and  add  part  of  them  to  1  can  of 
shredded  salmon,  1  cup  of  celery,  cut  fine,  and  plenty  of  Mayon- 
naise dressing.  Fill  whites  with  this  salad.  Set  on  crisp  lettuce 
leaves  and  pour  Mayonnaise  over  all.  Powder  the  rest  of  yolks 
over  the  top. 

— Mrs.  0.  R.  Brouse. 


Tomato  Aspic. 

One-half  can  of  tomatoes;  1  bay  leaf;  2  slices  of  onion;  ^  tea- 
spoon of  thyme;  1  teaspoon  of  salt;  1  teaspoon  of  sugar;  3^  teaspoon 
of  pepper;  3^  box  of  gelatine,  soaked  in  J^  cup  cold  water.  Cook 
all  together,  except  gelatine,  %  of  an  hour  or  until  tomato  is  very 
soft.  Strain  and  add  gelatine;  strain  again  into  mold  and  let  stand 
on  ice  until  firm.  If  desired,  as  it  begins  to  set,  chopped  green  pep- 
pers may  be  stirred  in,  chopped  olives,  cold  cooked  peas,  beans 
or  any  vegetable  suitable  for  salad.  This  served  on  lettuce  and  sur- 
rounded by  Mayonnaise,  makes  a  very  pretty  and  delicious  salad. 

Tomato  Sandwich. 

Peel  and  chill  large,  firm  tomatoes.  Slice  them  and  with  a 
biscuit  cutter  cut  thick  slices  of  bread  into  rounds  the  same  size 
as  tomatoes.  On  a  bed  of  lettuce  place  a  slice  of  tomato,  then  a 
round  of  bread  spread  very  thickly  on  both  sides  with  Mayonnaise, 
which  has  not  been  diluted  with  whipped  cream;  then  another 
slice  of  tomato,  another  spreading  of  Mayonnaise,  and  chopped 
chives  on  the  top.  This  served  with  nice  crisp  bacon,  makes  a  de- 
licious summef  luncheon, 

— Mrs.  William  S.  Miller. 


Fish  Aspic. 

Prepare  a  highly  seasoned  tomato  aspic.  Boil  any  firm, 
fleshed  fish;  cool,  pick  into  small  pieces  and  season.  Fill  a  mold 
full,  but  lightly  (do  not  pack),  with  layers  of  the  fish,  capers  and 
pearl  onions.  Then  pour  in  the  tomato  aspic  and  set  on  ice  to 
harden.  Serve  on  a  bed  of  lettuce  with  Mayonnaise  dressing,  into 
which  has  been  worked  as  much  grated  cheese  as  it  will  hold. 

— Mrs.  Walter  A.  Forbes. 


SALADS    AND    SALAD    DRESSINGS.  141 

Cheese  Salad. 
One  pint  whipped  cream;  6  tablespoons  grated  cheese;  1  large 
teaspoon  gelatine  dissolved  in  a  very  little  water.  Season  with 
salt,  Cayenne  and  mustard.  Mix  well  and  pour  into  molds  and 
place  on  ice  to  harden.  Serve  on  lettuce  with  French  dressing. 
Sprinkle  nut  meats  over  the  top.  — Mrs.  Ella  P.  Root. 

Beet  Salad. 

Cut  into  3^-inch  cubes  1  can  of  strawberry  beets  and  mari- 
nate. Add  1  pound  of  shelled  pecans,  broken  in  pieces.  Serve 
with  boiled  dressing  and  garnish  with  white  cabbage,  finely  shred- 
ded. — Mrs.  E.  M.  St.  John. 

Oyster  Salad. 

Beat  4  eggs  light.  Add  1  gill  cream;  1  teaspoon  mustard;  1 
teaspoon  salt;  Cayenne;  2  tablespoons  butter;  1  gill  vinegar.  Cook 
in  double  boiler  about  five  minutes.  Heat  1  quart  oysters  in  their 
liquor  to  boiling  point,  drain  and  mix  with  the  dressing.  When 
ready  to  serve  add  1  pint  celery  cut  fine. 

— Miss  Sarah  Williams. 

Celery,  Stuffed  with  Cheese. 
To  be  served  with  salad.     Mix  equal  parts  of  Blue  Label  and 
MacLaren  cheese;  add  Cayenne,  chopped  pimola  olives  and  chopped 
nuts.     Spread  in  the  hollow  of  each  stick  of  celery, 

— ^Mrs.  E.  M.  St.  John. 

Cucumber  and  Onion  Salad.  , 

Cut  up  an  onion  and  cucumber,  place  on  lettuce  and  pour 
over  all  a  German  dressing. 

German  Dressing:  Beat  3^  cup  of  heavy  cream  until  stiff; 
add  slowly  3  tablespoons  of  vinegar,  3^  teaspoon  of  salt  and  a  lit- 
tle pepper.  Garnish  with  radishes,  cut  into  rose  shape,  and  sprinkle 
lightly  with  paprika.  — Mrs.  E.  M.  St.  John. 

White  Grape  Salad. 

One  pint  of  white  grape  juice;  34  box  Cox's  gelatine.  Soak 
gelatine  in  a  little  cold  water.  Heat  the  grape  juice  and  then  add 
the  gelatine.  Strain  into  individual  molds  and  when  ready  to  serve, 
turn  out  on  a  lettuce  leaf.  Garnish  this  with  Ij^  pounds  white 
grapes,  skin  removed,  and  34  pound  blanched  almonds.  Serve 
with  Mayonnaise,  to  which  sweetened  whipped  cream  has  been 
added.  — Mrs.  Charles  Brantingham. 


142  THP:  MENDELSSOHN  CLUB  COOK  BOOK. 

Fruit  Salad. 
Grapes,    cherries,    pineapple,    orange.      After   fruit   has   been 
thoroughly  chilled  on  ice,  arrange  on  lettuce  and  cover  with  French 
dressing.     Just  before  serving,  cover  with  a  lemon  ice  or  white 
grape  ice,  frozen  hard. 

— Mrs.  Charles  Brantingham. 

Pineapple  Salad. 

Cut  off  the  top  of  a  pineapple,  taking  enough  to  form  a  lid. 
Scoop  out  the  fruit  and  mix  with  cut  up  bananas  and  oranges, 
and  Mayonnaise  dressing.  Return  to  the  pineapple  shell,  adjust 
the  lid  and  serve. 

— Miss  Florence  Munn. 

Banana  Salad. 
Peel  nice  ripe  bananas.     Roll  in  the  beaten  white  of  an  egg, 
then  again  in  either  ground  peanuts  or  other  preferred  nuts.  (Grind 
the  nuts,  not  too  fine,  in  meat  grinder).     Serve  on  a  lettuce  leaf 
with  Mayonnaise  poured  around. 

— Mrs.  O.  R.  Brouse. 

Apple  and  Date  Salad. 

Cut  pared  and  cored  apples  into  match-like  strips.  Cut  dates 
likewise,  using  3^  as  much  date  as  apple.  Into  a  pint  of  the  mix- 
ture pour  2  tablespoons  olive  oil  and  mix  well.  Then  add  1  table- 
spoon lemon  juice  and  mix  again.  Cover  closely,  and  let  stand  on 
ice  }/2  hour.  If  at  the  end  of  that  time  the  salad  is  too  dry,  add 
more  oil  and  lemon  juice.  Serve  on  lettuce  with  bread  and  butter 
sandwiches. 

— Mrs,  Edward  Heiliger. 

Alexandra  Salad. 

Us6  head  lettuce,  remove  outer  leaves,  wash  heads,  and  with 
a  sharp  knife  cut  a  round  place  in  top  of  each  and  then  cut  out 
center,  leaving  a  cup.  Into  this  put  a  few  white  grapes,  halved, 
and  seeded,  and  red  California  cherries  (stones  removed),  or  grape 
fruit  pulp.  Lay  each  lettuce  cup  on  a  dark  lettuce  leaf  and  just 
before  serving,  pour  French  dressing  over  all. 

— Mrs.  Edward  Heiliger. 

Waldorf  Salad. 
Two  cups  apple,  finely  cut  up;  2  cups  of  celery,  cut  same  size. 
Mix  together  and  mix  Mayonnaise  dressing  with  it.    This  is  pretty 
served  in  red  peppers  or  red  apples,  scooped  out. 


EGGS    AND    CHEESE.  143 


CHAPTER  XI. 


EGGS    AND    CHEESE. 


"We  may  live  without  poetry,  music  and  art; 
We  may  live  without  conscience  and  live  without  heart; 
We  may  live  without  friends  and  live  without  books; 
But  civilized  man  cannot  live  without  cooks." 

— Owen  Meredith. 

EGGS. 

Fried  Eggs. 

Drop  eggs  one  by  one  into  hot  fat  left  from  ham  or  bacon. 
Cook  until  the  white  is  set.  Sprinkle  with  salt  and  pepper  and 
serve  hot. 

Baked  Eggs. 

Six  eggs;  3^  teaspoon  salt;  dash  of  pepper;  1  tablespoon  but- 
ter; 3  tablespoons  cream.  Break  eggs  into  pan  without  separating. 
Add  salt,  pepper,  butter  and  cream.  Bake  20  minutes  and  serve 
hot. 

Eggs  Poached  in  Balls. 

Put  3  pints  boiling  water  into  stew  pan;  set  on  hot  stove  or 
coals;  stir  water  with  a  stick  until  it  runs  rapidly  around,  then  hav- 
ing broken  an  egg  into  a  cup,  taking  care  not  to  break  the  yolk, 
drop  into  the  whirling  water,  continue  to  stir  until  egg  is  cooked, 
then  take  into  a  dish  with  a  skimmer  and  set  it  over  a  pot  of  boiling 
water;  boil  one  at  a  time.    These  will  remain  soft  for  a  long  time. 

Poached  Eggs. 
Break  a  strictly  fresh  egg  into  a  saucer.  Have  ready  a  pan 
of  boiling  water.  Stir  the  water  until  it  is  spinning  and  drop  egg 
into  the  center.  When  the  white  forms  a  thin  veil  over  the  yolk 
the  egg  is  sufficiently  cooked.  Dash  with  salt  and  serve  on  but- 
tered toast. 


144  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Creamed  Eggs  I. 
Pour  a  little  cream  sauce  over  hot  buttered  toast.     Add  the 
chopped  whites  of  hard-boiled  eggs,  then  the  yolks  which  have 
been  rubbed  through  a  sieve.     Add  salt  and  pepper  and  cover  the 
whole  with  cream  sauce.    Garnish  with  parsley  and  serve. 

Creamed  Eggs  II. 
Boil  6  eggs  20  minutes.  Make  1  pint  of  cream  sauce.  6  slices 
of  toast  on  hot  dish.  Put  layer  of  sauce  on  each  one,  then  part  of 
the  whites  of  the  eggs,  cut  in  thin  strips;  and  rub  part  of  the  yolks 
through  a  sieve  onto  the  toast.  Repeat  and  finish  with  a  third 
layer  of  sauce.    Place  in  oven  for  3  minutes.    Garnish  with  parsley. 

Scrambled  Eggs. 
Put  a  tablespoonful  of  butter  and  a  little  cream  into  a  frying 
pan.    When  this  is  hot,  break  6  eggs  into  it,  and  stir  until  slightly 
cooked.     Serve  immediately. 

Steamed  Eggs. 
Break  eggs  into  buttered  patty  pans,  placed  in  a  wire  basket. 
Cook  over  a  kettle  of  boiling  water  until  whites  are  set. 

Curried  Eggs. 
One  cupful  stock;  6  eggs;  3^  teacup  cream;  salt  and  pepper; 
1  teaspoon  chopped  onion;  3  tablespoons  butter;  1  tablespoon 
flour;  1  teaspoon  curry  powder.  Fry  the  onion  in  the  butter.  Add 
flour  and  curry  powder  and  stir  to  smooth  paste.  Add  cream  and 
seasoning.  Cook  10  minutes.  Boil  the  eggs  hard  and  quarter  them. 
Pour  the  sauce  over  and  simmer  2  minutes.     Serve  hot  on  toast. 

Escalloped  Eggs. 
Butter  a  pie  plate  and  sprinkle  over  it  a  layer  of  bread  crumbs. 
Break  5  eggs  carefully,  place  on  crumbs;  sprinkle  over  them  small 
half  teaspoonful  salt  and  one-eighth  teaspoonful  pepper;  cover 
with  another  layer  of  crumbs;  pour  over  top  a  tablespoonful 
melted  butter.     Bake  in  hot  oven,  8  minutes. 

Eggs  k  la  Buckingham. 

Dip  freshly  toasted  bread  into  hot  milk.  Place  on  hot  plat- 
ter. Pour  scrambled  eggs  (slightly  under  done)  over  the  toast. 
Sprinkle  with  grated  cheese  and  put  in  oven  to  melt  cheese.    Serve 

hot. 

— Hertha  Tjaden. 


EGGS    AND    CHEESE.  145 

Brown  Buttered  Eggs. 
Put  2  tablespoonfuls  of  butter  in  small  stew  pan  and  let  cook 
until  very  dark,  almost  black.  Then  drop  in  quickly  2  tablespoon- 
fuls of  tarragon  vinegar  and  let  cook  a  moment  longer;  add  1  tea- 
spoonful  chopped  parsley,  and  set  where  it  will  keep  warm.  Drop 
4  eggs  in  small  buttered  baking  dish,  sprinkle  with  saltspoonful  of 
salt  and  set  in  oven  to  bake.  When  whites  are  set,  remove  from 
oven,  pour  sauce  over  the  top  and  serve. 

Eggs  Broiiille. 

Six  eggs,  3^  cup  milk,  or  better,  cream;  2  mushrooms;  tea- 
spoonful  salt;  a  little  pepper;  3  tablespoonfuls  butter;  slight  grat- 
ing of  nutmeg.  Cut  mushrooms  into  dice  and  fry  1  minute  in  1 
tablespoon  of  the  butter.  Beat  eggs,  salt,  pepper  and  cream  to- 
gether and  put  in  a  sauce  pan.  Add  butter  and  mushrooms  to 
these  ingredients.  Stir  over  moderate  heat  until  mixture  begins 
to  thicken.  Take  from  fire  and  beat  rapidly  into  eggs  until  they 
become  quite  thick  and  creamy.  Have  slices  of  toast  on  hot  dish. 
Heap  mixture  on  these  and  garnish  with  points  of  toast.  Serve 
immediately. 

Columbus  Eggs. 
Select  green  peppers  of  uniform  size.  Plunge  into  boiling 
water  and  remove  outer  skin.  Cut  around  stem  and  remove  seeds 
and  veins.  Break  a  fresh  egg  into  each  pepper  and  bake  in  hot 
oven  about  12  minutes.  Have  ready  a  square  of  hot  buttered 
toast  for  each  and  serve  with  tomato  sauce. 

— Mrs.  Dan  Kimball. 

Eggs  and  Tomatoes. 
Place  6  tomatoes,  which  have  been  peeled  and  sliced,  into  a 
well  buttered  baking  dish.    Season  with  salt  and  pepper  and  cook 
over  the  fire  20  minutes.     Then  break  and  drop  6  eggs  over  the 
tomatoes  and  cook  for  5  minutes  more.     Serve  in  same  dish. 

Eggs  with  Mushrooms. 

Fry  4  chopped  mushrooms  in  2  tablespoons  of  butter  for  2 
minutes.  Beat  6  eggs,  3^  cupful  of  cream,  1  teaspoon  of  salt  and 
a  little  pepper  together.  Add  the  mushrooms  and  butter.  Stir 
over  moderate  heat  until  it  begins  to  thicken.  Remove  from  fire 
and  beat  rapidly  for  3  minutes.     Serve  on  hot  toast. 


146  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

A  Spanish  Delicacy. 
Heat  an  earthen  dish  over  a  moderate  fire  and  melt  in  it  a 
piece  of  butter  the  size  of  an  egg;  add  a  small  onion,  minced  fine; 
}/2  teaspoonful  salt;  a  dash  of  pepper;  a  teaspoonful  minced  pars- 
ley, and  as  much  minced  chili  pepper  or  a  tablespoonful  of  sweet 
pepper;  break  6  eggs,  one  by  one,  into  the  boihng  butter  and  turn 
as  soon  as  they  are  set,  using  great  care  not  to  break  yolks.  Serve 
very  hot  in  same  dish. 

Omlet— (Splendid). 

Six  eggs,  whites  and  yolks  beaten  separately;  3^  pint  of  milk; 
6  teaspoons  cornstarch;  1  teaspoon  baking  powder,  and  a  little 
salt;  add  whites,  beaten  to  stiff  froth,  last;  cook  in  a  little  butter. 

Green  Corn  Omelet. 

Take  4  good-sized  ears  of  very  tender  sweet  corn,  score  length- 
wise of  kernels  and  press  out  pulp  with  back  of  a  knife.  Mix  with 
5  well-beaten  eggs,  add  4  tablespoonfuls  rich  milk,  ^  of  a  tea- 
spoonful of  salt  and  2  or  3  dashes  of  pepper.  Have  frying  pan  very 
hot,  put  in  good  teaspoonful  of  butter;  when  well  melted,  pour  in 
omelet.  Cook  with  care,  folding  over  as  soon  as  it  sets,  and  dish 
on  a  hot  platter.     Left-over  corn  may  also  be  used. 

Mrs.  Langwell's  Omelet. 

Four  eggs,  whites  and  yolks  beaten  separately;  3  tablespoons 
water;  salt  and  pepper  to  taste;  beat  well  together.  Have  1  table- 
spoon melted  butter  hot  in  omelet  pan.  Pour  in  mixture  and  cook 
until  top  is  dry.    Fold  and  remove  to  hot  platter  and  serve  at  once. 

Omelet  with  Cheese. 
Beat  4  eggs  until  very  light.  Add  1  teaspoon  flour,  1  table- 
spoon chopped  parsley,  ^  cup  grated  cheese  and  a  dash  of  pep- 
per and  salt.  Pour  into  a  pan  in  which  there  is  a  tablespoonful 
of  melted  butter.  Shake  the  pan  while  cooking.  When  brown, 
fold  over  and  serve  on  hot  platter. 

Potato  Omelet. 

One  cupful  mashed  potatoes;  3  eggs,  beaten  separately;  1  tea- 
spoon salt;  one-tenth  teaspoon  black  pepper;  1  teaspoon  flour;  3^ 
cup  milk.  Mix  well  and  add  a  dash  of  nutmeg.  Brown  lightly  in 
a  well-buttered  frying  pan  and  serve  hot. 


EGGS    AND    CHEESE.  147 

Egg  Relish, 

Beat  5  eggs,  yolks  and  whites  together;  add  salt  and  pepper; 
1  cupful  cream;  1  teaspoon  chopped  parsley  and  1  cupful  bread 
crumbs.     Fry  in  hot  butter. 

Egg  Chowder. 
Beat  5  eggs  together.     Add  3^  cup  cream  and  1  cupful  boiled 
ham,   chopped  fine.     Fry  in  hot  butter  and  stir.     Serve  with  a 
garnish  of  parsley. 

Swiss  Eggs. 

Butter  a  stone  china  dish  or  crock.  Shave  into  it  3^  pound 
cheese.  Partly  cover  with  bits  of  butter.  Mix  3^  cupful  cream, 
1  teaspoon  mustard,  3^  teaspoon  salt  and  one-tenth  teaspoon 
Cayenne.  Pour  half  the  mixture  over  the  cheese.  Break  6  eggs 
into  the  dish  and  pour  rest  of  the  cream  mixture  over  this.  Bake 
8  minutes  and  serve. 

^ggs  k  la  Swiss. 

Spread  bottom  of  dish  with  2  ounces  of  fresh  butter;  cover 
with  grated  cheese;  break  6  eggs  upon  cheese  without  breaking 
yolks.  Season  with  red  pepper  and  salt,  if  necessary;  pour  a  lit- 
tle cream  on  the  surface,  strew  about  2  ounces  grated  cheese  on  top 
and  set  eggs  in  moderate  oven  for  about  a  quarter  of  an  hour. 
Pass  a  hot  salamander  over  the  top  to  brown  it. 

Stuffed  Eggs  au  Gratin. 

Boil  hard  3^  dozen  eggs.  Remove  shells  and  cut  in  two 
lengthwise.  Take  out  yolks  and  beat  to  a  paste;  add  salt,  pepper 
and  a  little  mustard,  minced  parsley,  2  tablespoons  of  bread  crumbs 
and  a  large  tablespoon  of  butter.  Fill  whites  with  this  mixture 
and  lay  eggs,  stuffed  side  uppermost,  in  a  buttered  baking  dish. 
Cover  with  white  cream  sauce,  sprinkle  with  bread  crumbs,  bits 
of  butter  and  grated  cheese.  Put  in  oven  and  bake  until  brown 
on  top.  — Mrs.  R.  G.  Root. 

CxxEESE. 

Cottage  Cheese. 

Set  a  dish  of  clabbered  milk  on  the  back  of  the  range  or  in  a 
gas  oven  after  baking,  leaving  the  door  open.  In  half  an  hour 
pour  into  a  coarse  bag  and  let  drain  3  hours.  Put  the  cheese 
which  remains  in  the  bag  in  an  ice  cream  freezer,  add  salt  and  rich 
cream  and  turn  freezer  until  light  and  fluffy. 


148  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Rice  with  Cheese. 

Into  a  baking  dish  put  layers  of  well-cooked  rice,  salt,  pepper, 
butter  and  grated  cheese.  Sprinkle  cracker  crumbs  on  top  and 
cover  with  milk.     Bake  %  of  an  hour. 

Cheese  Omelet. 
Beat  up  3  eggs  and  add  1  tablespoon  of  milk,  1  tablespoon  of 
grated  cheese,  salt  to  taste.     Cook  like  plain  omelet,  adding  a  lit- 
tle more  cheese  before  folding.     Turn  out  on  a  hot  dish;  grate 
cheese  over  it  before  serving. 

Cheese  Souffle. 

Melt  in  a  saucepan  a  large  tablespoon  butter,  add  a  heaping 
tablespoon  flour  and  stir  smooth.  Add  to  this  1  cup  milk  and 
cook  until  thick.  Take  from  fire  and  add  ^  cup  of  grated  cheese, 
the  older  the  better.  Drop  into  this  the  yolks  of  5  eggs  and  a  good 
dust  of  red  pepper.  If  cheese  is  fresh,  add  salt.  Have  oven  hot,  and 
butter  baking  dish.  Beat  the  whites  of  the  eggs  very  stiff,  and 
add  the  mixture  to  the  whites.  Bake  until  firm,  from  20  minutes 
to  Yi  hour.  — Eleanor  Holland. 

Cheese  Patty. 

Melt  1  cup  of  grated  cheese  and  1  teaspoon  of  butter,  over  a 
steamer.  To  stiffly  beaten  whites  of  2  eggs  add  the  melted  cheese, 
salt  and  paprika.     Fill  shells  and  bake  brown  in  quick  oven. 

Shells. 

Take  1-inch  thick  slices  of  baker's  bread;  cut  round  with  bis- 
cuit cutter  and  scoop  out  the  inside  to  form  cups.  Put  a  table- 
spoon of  milk  in  each  before  filling  with  cheese. 

Baked  Celery  and  Cheese. 

Cut  up  and  stew  the  celery.  Put  in  a  baking  dish  with  layers 
of  white  sauce  and  grated  cheese.  Over  the  top  put  bread  crumbs 
and  cover  with  cheese.     Bake  brown. 

Celery  and  Cheese  Sticks. 
Mix  cream  cheese  and  sweet  cream;  season  with  salt  and  pap- 
rika.    Add  8  finely  chopped  olives  and  fill  celery  sticks  with  the 
mixture.     Serve  with  salad. 


EGGS    AND    CHEESE.  149 

Cheese  Fingers. 
When  pies  are  made  take  piece  of  pastry  dough,  roll  out  very 
thin,  and  cut  into  strips  as  long  and  wide  as  a  finger;  spread  on 
each  strip  grated  cheese  sprinkled  with  salt  and  pepper.  Lay  on 
another  strip,  pinch  together,  brush  with  yolk  of  egg,  bake  in  slow 
oven.  If  no  pie  crust  is  already  made  a  half  cupful  flour,  table- 
spoonful  butter  and  a  little  ice  water  will  make  plenty. 

Cheese  Straws. 
Cheese  straws  are  made  by  using  the  above  recipe  and  cut- 
ting in  strips  5  inches  long  and  ^  inch  wide.     Bake  8  minutes  in 
hot  oven.     Parmesan  cheese  may  be  used.     Serve  with  salad. 

Cheese  Sandwiches. 
To  1  package  Blue  Label  cheese,  add  1  tablespoonful  chopped 
pimentos  and  1  tablespoonful  chopped  walnut  meats.     Mix  and 
spread  between  thin  slices  of  bread  and  butter. 

Welsh  Rarebit. 

Cut  the  crusts  from  6  slices  of  bread.  Toast  and  butter,  and 
then  dip  quickly  into  hot  water  and  place  on  hot  platter.  Stir  2 
cups  of  grated  cheese  into  3^  cup  of  hot  milk.  When  melted,  add 
salt,  Cayenne  and  the  yolks  of  2  eggs.  Cook  1  minute  and  pour 
over  the  toasted  bread. 

Cheese  Toast. 
Mix  3  tablespoons  of  bread  crumbs  with  3  tablespoons  cream 
and  3  tablespoons  melted  butter.     Add  1  cupful  grated  cheese,  1 
teaspoon   mustard,   salt   and   pepper    (Cayenne).     Spread   evenly 
upon  slices  of  toast  and  brown  quickly  in  the  oven. 

Cheese  Filling  for  Sandwiches. 

One  cream  cheese,  1  bottle  stuffed  olives.  Cream  the  cheese 
with  enough  cream  so  as  to  spread.  Add  olives,  chopped  fine. 
Nuts  may  be  used  in  place  of  olives. 

Potatoes  with  Cheese. 

Make  a  white  cream  sauce;  add  3^  pound  grated  cheese.  Add 
sliced  cold  boiled  potatoes.  Season  well  with  salt  and  pepper  and 
bake  in  buttered  baking  dish  until  brown  on  top. 

Cheese  Strips. 
Make  cheese  sandwiches.     Remove  crusts  and  toast.     Cut  in 
strips  and  serve  with  salad. 


150  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Macaroni  and  Cheese. 

One  cup  macaroni,  broken  small,  and  boiled  1  hour  in  salted 
water.  Make  a  cream  sauce  of  1  pint  milk,  2  tablespoons  flour, 
1  tablespoon  butter,  salt  and  pepper.  1  cup  grated  cheese.  Put 
all  into  a  buttered  baking  dish  and  bake  until  nicely  browned. 

Cheese  Salad  I. 

Make  small  balls  of  cheese  and  chopped  nuts.  Put  several 
into  a  nest  of  head  lettuce  and  serve  with  French  or  Mayonnaise 
dressing. 

Cheese  Salad  II. 
One  pint  whipping  cream;  1  tablespoon  gelatine,  dissolved  in 
a  little  cold  water,  then  a  little  hot;  6  tablespoons  grated  cream 
cheese;  1  pinch  of  dry  mustard;  salt  and  paprika;  3^  cup  chopped 
walnuts.  Put  into  small  molds  until  hard,  then  serve  on  shredded 
lettuce  with  French  dressing.  — Mrs.  Kimball. 

Cheese  Fondu  I. 

Heat  1  tablespoon  butter  in  frying  pan  or  chafing  dish.  Add 
1  cup  milk,  1  cup  fine  bread  crumbs,  2  cups  of  grated  cheese  and  a 
teaspoon  of  dry  mustard.  Season  with  Cayenne.  Stir  constantly 
until  perfectly  smooth.  Add  2  eggs,  lightly  beaten,  and  serve  on 
toast. 

Cheese  Fondu. 
Take  as  many  eggs  as  there  are  guests.  Beat  them  well  and 
put  in  saucepan.  Add  }{  as  much  cheese  by  weight  as  eggs  and  }/2 
as  much  butter  as  cheese.  The  cheese  should  be  grated  or  broken 
in  very  small  pieces.  Put  all  over  fire  and  stir  until  thick  and 
soft,  then  add  salt  and  pepper.  Remove  to  baking  dish  and  bake 
until  brown  on  top.  — Mrs.  Fannie  Moffatt. 

Cheese  Balls  I. 

Mix  Blue  Label  cheese  with  a  little  cream  and  finely  chopped 

pecan  meats.     Make  into  balls  and  roll  in  chopped  pecans,  which 

have  been  heated  with  butter,  and  salt  in  a  frying  pan  or  in  the 

oven.  — Mrs.  Edwin  St.  John. 

Cheese  Balls  II. 

Use  club  cheese;  moisten  with  a  little  cream  until  it  is  soft, 
and  easily  molded.  Season  with  salt  and  a  little  Cayenne  pepper; 
mold  in  small,  flat  balls  about  the  size  of  a  walnut  and  press  J^  of 


EGGS   AND    CHEESE.  1'51 

a  pecan  nut  on  the  top;  serve  on  a  platter  with  parsley,  forming 
little  nests  for  the  cheese  balls.  This  can  also  be  molded  into  the 
shape  of  little  carrots,  with  a  sprig  of  parsley  at  the  large  end. 

— Mrs.  Fannie  C.  Moffatt. 

Cheese  Balls  III. 
Mix  1}^  cups  grated  American  cheese  with  }4  teaspoon  each 
of  salt  and  paprika;  add  whites  of  3  eggs,  beaten.    Shape  in  small 
balls,  roll  in  fine  cracker  crumbs  and  fry  in  deep  fat.     Serve  with 
salads. 

Cheese  Balls  IV. 

One  cream  cheese,  1  dozen  olives,  cut  fine.  Cream  the  cheese 
with  enough  cream  to  make  it  pliable.  Add  olives,  and  mold  into 
balls  the  size  of  a  walnut,  garnish  with  chopped  parsley. 


152  THE    MENDELSSOHN    CLUB    COOK    BOOK. 


^tidMJMJHMMi^Mi^WiMiiJiVMMiMMMWMii)^^ 


fm 


\ 

Mrs.  M.  E.  Kellogg 

\ 

Decorative  Art  Rooms 

801    Wm.    Drown    Building 

A  full  and  complete  line  of 

STAMPED    ART    GOODS    AND   MATERIALS   TO  FINISH. 

ORDERS  TAKEN  FOR  EMBROIDERY. 

DESIGNING  A   SPECIALTY. 

The  largest  stock  of  HIGH-GRADE  YARNS  in  the  city. 

Finished  Embroidered  Pieces  and  Novelties  for  sale  at  reasonable  prices 

NEW  AND  DESIRABLE  STAMPING  PATTERNS 
always  on  hand  and 

STAMPING  DONE  TO  ORDER 


fmm^^wmmnmmfmmmtmmmmmnmhfmmmmmmmmmmfm 


PURITY 

BROMANGELON 

The    Jelly    P  o -w  d  e  r    with    the    Big    Name 

QUALITY 

jlJtjANY  imitations  have  followed  Bromangelon  into  the  market.  Be 
mJW  Wise!  You  know  what  you  want,  insist  on  having  it.  The 
Original  is  good  enough  for  me, 


BROMANGELON 


10c. 


Size  light  yellow        Service  for  Six  ^''"'     Hr 


package. 


package 


THE  STERN  &  SAALBERQ  CO., 

Manufacturers  &  Originators, 
New  York,  N.  Y. 


H.  W.  HADDEN, 

79  Dearborn  St. 

Chicago,  lil. 


153 


To  each  Recipe 
Add  the  Words: 


TO  BE 

COOKED 

BY 

GAS 


154 


PASTRY.  156 


CHAPTER  XII.  i 

PASTRY. 

"Who'll  dare  deny  the  truth,  there's  poetry  in  pie." 

It  is  quite  essential  in  making  good  pastry  that  all  utensils 
should  be  as  cold  as  possible  and  as  little  water  as  possible  should 
be  used.  Ice  water  or  the  very  coldest  obtainable  should  be  used 
in  mixing  pastry.  Pastry  should  be  kneaded  very  slightly.  The 
less  it  is  handled  the  better. 

A  small  pinch  of  baking  powder  may  be  added  to  pie  crust, 
if  desired.  A  little  white  of  egg  spread  over  bottom  crust  of  a  pie 
before  pouring  in  the  filling  will  help  to  keep  the  crust  from  soaking. 

Pie  crust  will  be  browner  and  more  flaky  if  about  1^^  table- 
spoonfuls  of  cream  or  rich  milk  be  spread  over  the  surface  before 
baking. 

Pie  Crust  I. 
Two  cups  flour;  1  cup  lard;  3^  cup  water;  pinch  of  salt.    Mix 
lard  and  flour  thoroughly,  add  water  little  by  little,  press  together 
lightly.  — Mrs.  G.  L.  Garlick. 

Pie  Crust  II. 
Three  cups  flour;  1  cup  lard;  3^  cup  ice  water.     Mix  lard  in 
flour  with  knife;  add  water  and  mix  as  little  as  possible;  roll  thin. 

Pie  Crust  III. 

,   One  quart  flour;  3^  pound  of  lard,  sweet  and  firm;  3^  pound 
of  butter;  1  small  teacupful  of  ice  water. 

— Mrs.  C.  I.  Hardy. 

Pie  Crust  IV. 

One-half  cup  of  butter;  3^  cup  of  lard;  3^  cup  of  ice  water; 
23^  cups  of  flour.  Have  everything  cold.  Cut  the  flour  into  the 
butter  and  lard  with  a  knife  and  add  the  ice  water,  using  the  knife 
to  mix.  Roll  as  little  as  possible  and  in  one  direction.  Do  not  put 
the  hands  in  if  possible  to  handle  it  with  the  knife. 

— Mrs.  Seeley  Perry. 


156  THE  MENDELSSOHN  CLUB  COOK  BOOK.     ^ 

Chou  Paste. 

To  make  chou  paste  put  Y^  cup  of  butter  and  1  cup  of  water 
into  a  sauce  pan  and  place  on  fire;  when  boiling,  stir  in  1  cup  flour 
^and  beat  vigorously  until  the  mixture  is  smooth  and  leaves  the 
side  of  the  pan.  Turn  into  a  bowl  and  add  4  eggs,  beating  each  one 
in  separately,  until  smooth.  This  may  be  served  with  soup,  by 
dropping  from  a  spoon  into  deep  fat  frying  until  brown,  or  dropping 
on  a  pan  and  baking  in  moderate  oven.  This  may  be  used  for 
cream  puffs,  by  dropping  on  buttered  pans  in  circular  forms, 
higher  in  the  center.  Bake  30  minutes  in  moderate  oven  with 
strongest  heat  at  bottom,  as  puffs  must  rise  quickly  and  be  light 
before  browning  on  top.  They  scorch  easily,  but  must  be  well 
baked  lest  they  fall. 

Cheese  puff  balls  are  made  like  the  puffs  with  the  addition  of  a 
rounding  tablespoonful  of  cheese  (grated),  which  is  stirred  into  the 
mixture  before  the  egg  is  added.  — Amelia  Sulzbacher. 

Apple  Pie. 

Make  crust  as  above.  Prepare  fruit  as  for  sauce  and  slice  into 
a  thin  crust;  sprinkle  with  sugar,  according  to  taste,  and  dust 
lightly  with  nutmeg  and  cinnamon.  Place  small  bits  of  butter  on 
this  and  cover  with  upper  crust.  Pinching  the  edges  closely  to- 
gether. The  outer  edge  may  be  wet  slightly  with  cold  water  be- 
fore placing  upper. crust.  — Ruby  Garlick. 

Apple  Pie  "k  la  Mode. 

Make  a  good  apple  pie  and  serve  hot,  putting  a  tablespoon  of 
vanilla  ice  cream  on  the  top  of  each  slice. 

Lemon  Appli  Pie. 

One  cup  sugar;  1  lemon  (juice  and  pulp);  2  large  apples  or  4 
small  ones  (grated);  1  tablespoon  flour;  1  tablespoon  butter;  1  egg. 
Bake  between  2  pie  crusts.  — Mrs.  J.  C.  Daggett. 

Apple  Custard  Pie. 
■''One  pint  of  sour  apples,  cooked  smooth  and  sifted;  2  cups 
sugar;  1  cup  butter;  6  eggs,  beaten  separately,  the  whites  for  frost- 
ing the  top.      Season  with  cinnamon. 

Blackberries,  raspberries  and  all  small  fruit  may  be  made  into 
pies.  No  seasoning  is  needed.  It  will  be  found  advisable  to  mix 
sugar  thoroughly  with  flour  before  it  is  added  to  such  fruit. 


PASTRY.  157 

Custard  Pie  I. 
Line  deep  tin  with  crust,  making  quite  a  thick  edge.  Fill 
with  following:  1  pint  of  rich  milk;  3  eggs;  3^  cup  sugar;  pinch  of 
salt  and  little  nutmeg.  Beat  eggs  thoroughly  before  adding  re- 
mainder. Bake  Yi  hour  by  slow  fire,  or  until  nothing  sticks  to  a 
silver  knife  if  inserted  into  the  custard.  A  custard  pie  needs  great 
care  in  baking. 

— Mrs.  G.  L.  Garlick. 

Custard  Pie  II. 

One  pint  milk;  3  eggs,  well  beaten;  3  tablespoons  sugar;  ^ 
teaspoon  salt;  ^  teaspoon  ground  cinnamon.  Line  a  deep  pie  tin 
with  pie  crust  and  pour  in  the  mixture.  Bake  carefully  in  a  mod- 
erate oven.    When  done,  it  will  not  stick  to  a  knife,  if  tried. 

— Mrs.  J.  H.  Morrill. 

Lemon  Pie  I. 

Line  pie  tin  with  crust,  prick  with  fork  and  bake  in  moderate 
oven.  When  done,  fill  with  th'^  following:  Take  juice  and  part  of 
the  grated  rind  of  1  lemon;  add  the  yolks  of  2  eggs,  2  tablespoonfuls 
flour,  1  cup  of  sugar,  butter  size  of  hickory  nut,  and  1  cup  water. 
Cook  in  double  boiler  until  a  smooth  paste,  stirring  constantly. 
Place  in  baked  crust,  cover  with  beaten  whites  of  eg^7  to  which 
has  been  added  1  tablespoonful  sugar.    Brown  in  oven. 

— Ruby  Garlick. 

Lemon  Pie  11. 

One  and  one-half  lemons,  juice  and  a  little  of  the  grated  rind; 
1  cup  water;  1  large  cup  sug8§;  2  tablespoons  flour;  1  Jablespoon 
of  butter;  3  eggs  (yolks).  Mix  the  sugar  and  flour  together  and 
add  the  lemon  juice  and  rind,  then  the  water  and  the  beaten  yolks 
of  the  eggs.  Cook  in  a  double  boiler  and  v.hen  it  begins  to  thicken, 
add  the  butter.  Cook  till  thick.  M^ke  a  rich  pie  crust  and  bake  in  a 
pie  tin  (under  crust  only) ;  when  dohe,  pour  in  the  cooked  filling  to 
the  baked  crust.  Beat  the  whites  of  the  eggs  stiff  and  put  in  a 
little  pulverized  sugar  to  sweeten;  put  this  meringue  over  the  pie 
and  put  in  the  oven  to  brown  a  little. 

—Miss  E.  C. 

Two  Crust  Lemon  Pie. 

t 

Three  lemons  for  2  pies;  2  cups  boiling  w»ter;  2  tablespoons 

cornstarch;  1  cup  of  sugar;  3  eggs. 

—Miss  R.  G. 


158  THE  MENDELSSOHN  CLUP  COOK  BOOK. 

Lemon  and  Raisin  Pie. 

One  lemon;  1  cup  sugar;  1  cup  water;  1  cup  raisins;  1  table- "^ 
spoon  flour.    Remove  seeds  from  lemon  and  raisins,  and  chop  fine. 
#  Stir  all  the  ingredients  together  and  bake  between  2  crusts. 

— M.  B. 

Chocolate  Pie  I. 

Two  cups  milk;  2  tablespoons  grated  chocolate.  Put  in  double 
boiler  and  heat  until  chocolate  is  melted.  When  cool,  add  3^  cup 
sugar  and  yolks  of  3  eggs  and  white  of  1,  beaten  together.  Bake 
in  1  crust  slowly.  Frost  with  whites  of  2  eggs,  beaten  with  3^  cup 
powdered  sugar  and  a  little  vanilla. 

—Mrs.  T.  E.  Sayer. 

Chocolate  Pie  II. 

Three  eggs;  %  cup  of  sugar;  3  tablespoons  of  grated  fchocolate 
(heaping);  1  large  cup  of  milk;  vanilla  flavoring.  Take  1  egg  and 
the  yolks  of  2,  leaving  the  whites  to  frost  top.  Mix  the  eggs,  sugar 
and  chocolate  together,  add  the  milk  and  vanilla.  Line  a  pie  tin 
with  pie  crust,  put  in  the  filling,  bake,  and  when  done,  frost  and 
brown. 

— Mrs.  W.  S.  Miller. 

Buttermilk  Pie. 
One  cup  sugar;  1  tablespoon  butter;  1  egg;  cream  together; 
1  teaspoon  cinnamon  and  cloves;  juice  of  3^  lemon;  1  cup  butter- 
milk; 1  cup  chopped  raisins.     Bake  in  2  crusts.     Cannot  tell  this 

from  mince  pie.  ^ 

*  — Mrs.  E.  a.  Howell. 

Cream  Pie. 

Pour  a  pint  of  cream  upon  13^2  cups  of  powdered  sugar;  let 
stand  until  the  whites  of  3  eggs  have  been  beaten  to  a  stiff  froth; 
add  this  to  the  cream  and  beat  thoroughly.  Grate  a  little  nutmeg 
over  the  mixture  and  bake  in  2  pies  without  upper  crust. 

— Mrs.  Frank  Travers. 

Sour  Cream  Pie. 

One  cup  sour  cream;  1  cup  of  sugar;  3^  cup  raisins  (seeded  and 
chopped);  3  eggs^  beaten  together;  whip  cream  till  thick,  then 
add  eggs,  raisins  and  sugar.     Bake  between  2  pie  crusts. 

— Mrs.  M.  B.  St.  John. 


PASTRY.  159 

Cocoanut  Pie. 

One  cup  sugar  (small);  3^  cup  grated  cocoanut;  1  pint  rich  milk; 
yolks  of  2  eggs,  using  whites  for  frosting;  2  tablespoons  cornstarch 
or  flour;  flavor  with  nutmeg.  Let  sugar  and  milk  boil,  then  add  corn- 
starch, which  has  been  dissolved  with  a  little  cold  milk,  then  add 
beaten  yolks,  stirring  constantly  until  cooked.  Then  pour  into 
baked  crust,  cover  with  beaten  whites  and  cocoanut  and  brown  in 
oven. 

Cocoanut  Custard  Pie. 

One  pint  milk;  3  eggs;  1  cup  sugar;  3^  cup  cocoanut  (grated); 
Scald  the  milk  in  double  boiler,  beat  the  eggs  till  creamy,  add  the 
sugar  and  beat  again,  then  add  the  hot  milk  and  pour  the  mixture 
into  a  crust  lined  pie  plate.  Sprinkle  the  cocoanut  over  the  top 
and  bake  in  a  moderate  oven,  taking  it  out  before  it  is  firm,  while 
it  still  shakes  in  the  middle.     Cool.  — Mrs.  J.  L.  Keep. 

Squash  Pie. 

One  cup  of  squash  (after  it  is  cooked);  1  tablespoon  of  flour; 
}/2  cup  -of  sugar;  1  small  teaspoonful  of  ginger;  1  teaspoonful  of 
cinnamon;  3  eggs  (yolks).  Add  flour  to  squash,  then  sugar,  ginger, 
cinnamon  and  milk  sufficient  for  1  pie.  Add  the  stiffly  beaten  yolks 
the  last  thing.    Fill  a  pie  crust  hned  pie  tin  and  bake. 

— Mrs.  a.  C.  Deming. 

Pumpkin  Pie. 

One  cup  cooked  pumpkin;  1  cup  sweet  milk;  2  eggs;  3^o  ciip 
sugar;  1  even  teaspoon  each  ginger  and  cinnamon;  3^  teaspoon 
nutmeg  and  salt.  Beat  yolks  and  whites  separately,  put  pumpkin 
on  back  of  stove  and  heat,  add  yolks  and  beat,  then  sugar  and 
spices  and  stir  thoroughly.  Add  whites  and  lastly  the  milk, 
very  slowly,   and  stir  well.     Bake  with  one  crust  only. 

— Mrs.  a.  C.  Brearley. 

Pie  Plant  Pie. 
One  cup  chopped  pie  plant;  1  cup  sugar;  1  egg;  1  teaspoon 
flour;  stir  all  together  and  bake  in  1  crust;  use  whites  of  2  eggs, 
beaten,  for  top  and  brown  in  oven.  — Mrs.  L.  W.  Miller. 

Two-Crust  Pie  Plant  Pie. 

Make  as  for  other  small  fruit,  fifling  lower  crust  with  1  layer 
only  of  sliced  pie  plant.  Sweeten  with  sugar  mixed  well  with  flour 
and  season  with  butter.  — Ruby  Garlick. 


160  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Mince  Meat. 
Boil  4  pounds  of  good  beef  until  tender.  When  cold,  chop  and 
measure  in  cups,  adding  twice  as  many  cups  of  chopped  apples  as 
meat.  Add  5  cups  of  sugar,  2  pounds  of  raisins,  1  pound  of  cur- 
rants, 1  cup  of  chopped  citron  (if  desired),  13^  grated  nutmegs, 
3  tablespoons  cinnamon,  2  tablespoons  cloves,  2  of  allspice,  2  of 
salt  and  2  cups  of  molasses.  To  this  may  be  added  the  stock  in 
which  the  meat  was  cooked  and  1  quart  of  boiled  cider.  A  glass  of 
currant  jelly  is  sometimes  an  addition  or  juice  from  pickled  peaches 
may  be  thus  utilized.  — Mrs.  G.  L.  Garlick. 

Mock  Mince  Pie. 
One  cup  of  raisins;  1  cup  of  cranberries;  1  cup  of  sugar;  1 
tablespoon  of  flour.     Cut  raisins  and  cranberries  in  two;  mix  all 
ingredients  and  bake  between  2  crusts.  — Mrs.  J.  L.  Keep. 

Tomato  Mince  for  Pies. 

One  peck  green  tomatoes;  5  pounds  sugar;  2  pounds  raisins; 
1  tablespoon  cloves;  1  tablespoon  cinnamon;  1  tablespoon  allspice; 
1  tablespoon  nutmeg.  Chop  the  tomatoes  fine  and  cook  \}/2  hours. 
Then  add  the  sugar  and  spice  with  one  lemon  and  half  a  cup  of 
vinegar  and  the  raisins  chopped  fine.  Add  1  teaspoon  salt,  3^  tea- 
spoon pepper.  Cook  3^  hour.  This  will  keep  in  cans  all  winter 
and  is  deHcious.  — Mrs.  Emma  Wilkins  Guttman. 

Mock  Cherry  Pie. 
One  cup  cranberries  and  3^  cup  raisins,  chopped  fine.     Add  l' 
cup  sugar,  3^  cup  water,  1  tablespoonful  flour,  1  teaspoon  vanilla, 
little  salt.     Bake  in  one  crust.  Miss  Williams. 

Cream  Pie  Plant  Pie. 

Beat  1  egg  with^  cup  sugar.  Add  1  tablespoon  flour,  3  table- 
spoons cream  or  rich  milk,  1  teaspoon  lemon  extract,  and  1  cup 
stewed  pie  plant.     Bake  in  one  crust.  — Miss  Williams. 

Cherry  Pie. 

One  quart  of  cherries;  1  large  cup  of  sugar.  Stone  the  cher- 
ries and  cook  them  a  little  until  they  are  thoroughly  heated  through. 
Line  a  pie  tin  with  good  pie  crust,  put  the  sugar  in  and  pour  over 
the  cherries,  cover  with  an  upper  crust  and  put  into  the  oven  to 
bake.  The  pie  is  much  nicer  to  spread  the  sugar  in  the  crust  lined 
pie  tin  with  the  cooked  cherries  poured  over,  than  to  mix  the  sugar 
with  the  fruit.  — Mrs.  Miller. 


PASTRY.  161 

Blueberry  Pie. 

One-half  cup  of  sugar;  23^  cups  blueberries.  Line  a  deep  pie 
plate  with  a  good  pie  crust,  fill  with  the  berries  and  sugar  mixed 
and  dredge  on  to  them  a  little  flour.  Cover  with  an  upper  crust 
and  bake  about  %  of  an  hour  in  a  moderate  oven. 

—Mrs.  S. 

Pineapple  Pie. 
Beat  the  yolks  of  4  eggs  very  light.     Add  1  cup  sweet  cream, 

1  cup  grated  pineapple,  1  cup  sugar  and  the  whites  of  2  eggs,  beaten 
stiff.  Pour  into  crust  and  bake  in  a  moderate  oven.  When  done, 
spread  beaten  whites  of  2  eggs  on  top  and  return  to  the  oven  and 
brown. 

— Miss  Sarah  Williams. 

Orange  Pie. 

One-half  pound  sugar;   3^  pound  butter;  2  oranges;  6  eggs 

(beaten  separately).     Grate  the  rinds  of  the  oranges  and  squeeze 

the  juice.     Cream  the  butter  and  sugar,  add  the  beaten  yolks  of 

the  eggs,  the  rind  and  juice  of  the  oranges  and  lastly,  the  stiffly 

beaten  whites  of  the  eggs.     Line  a  pie  tin  with  pie  crust  and  stir 

in  the  mixture  and  bake. 

—Mrs.  Miller. 

Strawberry  Meringue  Pie. 
Beat  the  whites  of  2  eggs  to  a  stiff  froth;  stir  in  gently  %  oi  u 
oup  of  sugar,  1  teaspoon  of  vanilla  and  a  pint  of  fine  strawberries. 
Line  a  pie  pan  with  rich  pastry  and  bake,  then  drop  in  the  meringue 
by  the  spoonful  and  bake  in  a  slow  oven  till  firm. 

— B.  S. 

Individual  pies  made  of  mince  meat,  pumpkin  or  any  other 
kind  are  very  nice  to  serve  at  small  dinners  or  at  luncheons.  Made 
in  patty  pans  the  same  way  as  in  pie  tins. 

Martha  Washington  Pie. 

Five  eggs  (beaten  separately);  13/^  cups  of  flour;  2  teaspoons 
of  baking  powder;  1  cup  of  sugar;  }i  teaspoon  of  salt.  Beat  the 
yolks  and  add  the  flour  and  baking  powder.  In  the  beaten  whites 
stir  the  sugar  and  salt,  then  stir  all  together,  flavor  with  vanilla 
and  bake  in  4  round  pie  tins.  When  done,  put  together  with  jam 
or  jelly  and  serve  with  whipped  cream  on  top.    This  recipe  makes 

2  pies. 

-.—Miss  Addie  Thayer. 


162  THE  MP2NDELSS0HN  CLUB  COOK  BOOK. 

Molasses  Pie. 

One  cup  of  brown  sugar;  1  cup  of  butter;  1  cup  of  New  Orleans 
molasses;  4  eggs.  Beat  all  together  and  bake  quickly  in  a  hot  oven 
with  just  1  crust.  This  filling  makes  2  pies.  It  is  very  nice  when 
rightly  made,  but  very  rich,    The  molasses  must  be  a  good  quahty. 

— Miss  Leola  Arnold. 

Tart  Shells. 

Roll  out  rich  pie  crust  about  an  eighth  of  an  inch  thick;  cut 
out  with  a  round  cookey  cutter;  take  a  smaller  cutter  and  cut  out 
the  centers  of  half  of  them,  leaving  rings  about  1  inch  in  diameter. 
Moisten  the  rings  near  the  edge  and  lay  on  to  the  whole  pieces  and 
press  the  edges  together  lightly.  Chill  and  bake  about  15  minutes 
in  a  hot  oven.    Cool,  and  fill  with  jam,  jelly  or  sauce  of  any  kind. 

Lemon  Tarts. 

Grated  rind  and  juice  of  2  lemons,  put  in  a  small  saucepan 
with  the  beaten  yolks  of  3  eggs,  2  tablespoonfuls  of  butter  and  2 
cupfuls  of  sugar.  Set  on  the  fire  and  stir  until  thick;  take  off  and 
set  aside  to  cool.  Line  tart-pans  with  puff  paste,  bake  in  a  quick 
oven.     Fill  with  the  lemon  mixture  and  serve. 

Lemon  Butter  for  Pies  or  Tarts. 

One  pound  of  sugar;  34  pound  of  butter;  3  lemons;  6  eggs, 
leaving  out  the  whites  of  2.     Cook  in  double  boiler. 

—Mrs.  H.  E. 

Banbury  Tarts  I. 

One  cup  of  raisins,  stoned  and  cut  in  half;  1  lemon,  juice  and 
grated  rind;  3^  cup  of  sliced  citron;  1  cup  of  sugar.  Mix  together, 
and  cook  until  the  sugar  is  dissolved  thoroughly.  Cut  puff  paste 
or  rich  pie  crust  in  round  pieces  3  inches  in  diameter.  Put  a  heap- 
ing teaspoonful  of  the  mixture  on  each  piece  and  fold  over  the  same 
as  turn-overs,  pinching  the  edges  of  the  paste  together.  Bake 
about  20  minutes  in  a  slow  oven. 

— Mrs.  Freeman  Graham. 

Banbury  Tarts  II. 

One  egg;  1  cup  raisins  (seeded  and  chopped);  1  lemon  (juice 
and  grated  rind) ;  1  cup  of  sugar.  Beat  the  egg  and  add  the  sugar, 
raisins  and  lemon.  Put  2  teaspoons  of  mixture  on  a  piece  of 
pastry  about  3  inches  square  and  an  eighth  of  an  inch  thick;  fold 
over  and  bake  the  same  as  turn-overs. 


PASTRY.  163 

Fig  Tarts. 
One  cup  of  chopped  figs;  1  cup  of  water;  stew  in  a  double 
boiler  for  3  hours,  then  add  3^  cup  of  sugar  and  the  juice  of  1 
lemon.    Fill  small  pastry  shells,  previously  baked,  and  heap  whip- 
ped cream  on  before  serving. 

Prunes,  like  figs,  should  be  soaked  over  night  before  cooking, 
and  the  latter  process  should  be  very  gentle.  They  acquire  a  new 
and  sprightly  flavor  if  a  cup  of  cider  is  added  to  the  syrup  in  which 
they  are  cooked. 

English  Cheese  Tarts. 

One  cup  cottage  cheese;  %  cup  cream;  3^  cup  sugar;  2  table- 
spoons of  brandy  or  lemon  for  flavoring;  1  cup  of  currants.  Put 
in  a  double  boiler  and  cook  till  it  thickens.  Line  patty  pans  with 
pie  crust  and  put  in  the  mixture  and  bake  20  minutes.  This  is  an 
old  English  recipe  and  very  delicious. 

— Mrs.  E.  M.  St.  John. 

Pineapple  Tartlets. 

Beat  together  J^  cup  of  sugar  and  the  yolks  of  2  eggs.  Add 
1  cup  of  grated  pineapple,  the  grated  rind  and  juice  of  3^  a  lemon 
and  a  pinch  of  salt.  Fill  6  patty  pans,  which  have  been  lined  with 
pie  crust,  and  bake.  Cover  with  a  meringue  made  of  the  2  eggs  and 
1  tablespoon  of  sugar;  put  into  the  oven  a  moment  to  brown  a  little. 
Lena  Keith  Marsh,  New  Richmond,  Wis. 


164  THE  MENDELSSOHN  CLUB  COOK  BOOK. 


CHAPTER  XIII. 


HOT  PUDDINGS. 


"The  daintiest  last  to  make  the  end  more  sweet." 

It  is  said,  "One  of  the  best  uses  of  originality  is  to  say  common 
things  in  an  uncommon  way."  One  of  the  next  best  uses  is  in  serv- 
ing common  things  in  uncommon  ways  for — "Variety  alone  gives 
joy;  the  sweetest  meats  the  soonest  cloy." 

How  to  Insure  the  Best  Results. 

Always  butter  pudding  molds  well.  If  the  pudding  is  to  be 
boiled  in  a  mold,  use  a  covered  mold.  Stand  in  boiling  water  and 
boil  continuously  until  done.  Have  the  water  come  up  as  high  as 
the  pudding  in  the  mold. 

If  a  bag  is  used,  it  should  be  of  thick  cotton.  Dip  the  bag  in 
hot  water  and  flour  the  inside  well.  Plunge  immediately  in  hot 
water.  When  done,  dip  the  bag  in  cold  water  and  the  pudding  will 
turn  out  easily.  Put  a  plate  on  the  bottom  of  the  kettle  to  keep 
the  pudding  from  burning. 

When  a  pudding  is  to  be  steamed,  have  the  pudding  mold  a 
little  smaller  round  than  the  steamer  used.  Lay  a  cloth  over  the 
top  of  the  steamer  and  cover  steamer  closely.  Do  not  uncover  the 
steamer  or  jar  it  till  the  pudding  is  done. 

In  boiling  or  steaming  puddings  never  allow  the  water  to  stop 
boiling  till  pudding  is  done.  If  more  water  has  to  be  added  it  must 
be  at  the  boiling  point. 

When  raisins  are  used  in  puddings,  put  them  in  dry  and  well 
floured.     If  put  in  wet,  the  pudding  will  be  heavy. 


HOT   PUDDINGS.  165 

"The  discovery  of  a  new  dish  does  more  for  the  happiness  of 
man  than  the  discovery  of  a  new  star." 

"The  hand  that  made  you  good  hath  made  you  fair." 

Old  English  Plum  Pudding ;  over  100  years  old. 

One  pound  seeded  raisins;  1  pound  currants;  1  pound  beef 
suet;  1  pound  brown  sugar;  1  pound  flour;  1  pound  fine  wheaten 
bread  crumbs;  34  pound  candied  orange  peel;  34  pound  citron;  1 
tablespoon  salt;  1  teaspoon  nutmeg;  1  teaspoon  cinnamon;  1  tea- 
spoon cloves;  8  eggs;  3^  ounce  bitter  almonds,  chopped  fine;  3 
large  carrots,  grated  fine;  1  breakfast  cup  strong  black  coffee;  1 
breakfast  cup  molasses.  Enough  sweet  cider  to  wet  and  mix  well, 
but  not  enough  to  make  thin.  Mix  the  dry  ingredients  well  to- 
gether. Beat  the  eggs,  without  separating,  then  add  them  to  the 
molasses  and  coffee.  Add  the  carrots  and  mix  well,  adding  the 
cider  slowly.  Let  all  stand  until  morning.  The  mixture  should 
be  of  a  consistency  to  be  packed  and  piressed  into  buttered  pud- 
ding boilers,  and  should  cook  10  hours.  During  the  making  of  this 
pudding  every  person  in  the  house  must  help  stir  it,  and  it  is  said 
that  whatever  is  wished  for  during  the  operation  will  be  granted. 
This  recipe  is  over  one  hundred  years  old. 

— Mrs.  Henry  Whipple. 

Christmas  Plum  Pudding. 

One  cup  finely  chopped  suet;  2  cups  of  fine  bread  crumbs;  1  cup 
sour  milk;  1  heaping  cup  sugar;  1  cup  each  seeded  raisins  and  cur- 
rants; 3^  cup  citron,  sliced  thin;  1  cup  blanched  almonds,  chopped; 

1  cup  prunes,  cut  in  large  pieces;  1  teaspoon  each  salt  and  cloves; 

2  teaspoons  cinnamon;  3^  grated  nutmeg;  4  well  beaten  eggs;  1 
level  teaspoon  soda,  dissolved  in  1  tablespoon  warm  water;  1  pint 
flour.  Put  the  well  beaten  eggs,  sugar,  spice,  salt,  and  milk  in  a 
large  bowl.  Flour  fruit  from  a  pint  of  flour  and  add  to  mixture, 
then  the  nuts,  bread  crumbs  and  suet,  one  at  a  time;  last  the  dis- 
solved soda  and  rest  of  flour.  Steam  4  hours  in  angel  cake  pan. 
Serve  with  the  following  sauce: 

Sauce:  Cream  1  cup  sugar  and  3^  cup  butter;  add  yolks  of 
4  eggs,  beaten  well;  a  pinch  of  salt,  and  1  large  cup  hot  cream  or 
rich  milk.  Beat  well.  Cook  in  a  double  boiler  till  thick,  but  do 
not  boil.     Flavor  with  vanilla. 

— Mrs.  E.  T.  Hanson,  Beloit,  Wis. 


166  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Plum  Pudding. 

(Without  suet  or  shortening.) 
Mix  in  a  bowl  dry:  1  cupful  seeded  raisins;  1  cupful  clean 
currants;  }/2  pound  shredded  citron;  1  cupful  brown  sugar;  1  cup- 
ful chopped  nuts — either  pecans,  peanuts,  walnuts  or  hickory  nuts; 
3^  grated  nutmeg;  ]4,  teaspoon  cinnamon;  3^  teaspoon  cloves. 
Sprinkle  over  this  mixture:  1  cupful  flour;  1  pint  bread  crumbs; 
mix  all  thoroughly.  Beat  3  eggs  without  separating,  until  light. 
Dissolve  ^2  teaspoon  soda  in  2  tablespoons  warm  water;  add  it  to 
]/^  cup  molasses;  add  the  juice  and  rind  of  a  lemon  and  ]4.  cup 
grape  juice  or  wine.      Mix  well,  pack  in  molds  and  steam  several 

hours. 

—Mrs.  Henry  Whipple. 

Suet  Pudding  I. 

One  cup  suet,  chopped  fine,  or  3^  cup  butter;  1  cup  molasses; 
3^  cup  sweet  milk;  2  teaspoons  baking  powder;  3^  teaspoon  cinna- 
mon; 3<C  teaspoon  cloves;  a  little  salt;  2  cups  flour;  1  cup  raisins; 

1  cup  nut  meats.     Steam  .3  hours.     Serve  with  whipped  cream  or 
egg  sauce.  Mrs.  C.  E.  Sovereign. 

Suet  Pudding  II. 

One  cup  chopped  suet;  2  cups  raisins;  1  cup  currants;  1  cup 
sugar;  3  eggs;  1  teaspoon  cinnamon;  1  teaspoon  nutmeg;  3^  tea- 
spoon cloves;  3^  teaspoon  salt;  3^  cup  sour  milk.  Dissolve  in  the 
milk  1  teaspoon  soda.  Add  flour  to  make  quite  stiff.  Steam  3 
hours.     Serve  with  pudding  sauce. 

— Mrs.  George  Manlove. 

Suet  Pudding  III. 

One  cup  chopped  suet;  1  cup  sliced  figs;  small  piece  of  citron, 
cut  fine;  1  cup  sour  milk;  1  teaspoon  soda,  dissolved  in  3^  cup 
molasses;  1  tablespoon  of  sugar;  flour  to  make  quite  stiff.    Steam 

2  hours. 

— LuRENA  Lander. 

Suet  Pudding  IV. 
One  cup  suet,  cut  thin,  in  3^-inch  pieces;  1  cup  dried  cher- 
ries; 3^  cup  sugar;  1  cup  sweet  milk;  pinch  of  salt;  2  teaspoons 
baking  powder.     About  23^  cups  flour  to  make  it  a  little  thicker 
than  for  a  cake.      Steam  2  hours.      Serve  with  rich  lemon  sauce. 

— Mrs.  J.  L.  Keep. 


HOT    PUDDINGS.  167 

Suet  Pudding  V. 

One  cup  chopped  suet;  1  cup  molasses;  1  cup  milk,  sweet;  1  cup 
raisins;  33^2  cups  flour;  1  egg;  1  tablespoon  cinnamon;  1  teaspoon 
cloves;  }^  teaspoon  nutmeg;  salt;  1  teaspoon  soda  in  the  milk. 
Steam  3  hours.     Serve  with  following  sauce: 

Sauce:  1  cup  sugar;  3^  cup  butter,  creamed.  Put  in  double 
'boiler  and  cook  till  creamy.  Add  1  egg,  beaten,  and  2  tablespoons 
vinegar.     Beat  all  15  minutes.  — Mrs.  T.  V.  Engstrom. 

Fig  Pudding  I. 

Chop  1  pound  figs;  add  1  pint  bread  crumbs;  1  teacup  butter; 
^  cupful  sugar;  1  teaspoon  salt  and  4  eggs.  Steam  in  mold  1  hour. 
Serve  hot,  with  pudding  sauce. 

Fig  Pudding  II. 

One  cup  figs,  chopped  fine;  1  cup  English  walnuts,  chopped; 

1  cup  granulated  sugar;  2  eggs,  beaten  separately;  1  teaspoon  bak- 
ing powder;  3  tablespoons  flour.  Bake  3^  hour  in  slow  oven.  Serve 
with  whipped  cream  or  hard  sauce,  as  follows:  Cream  1  cup  sugar; 
3^3  cup  butter.    Add  the  white  of  1  egg,  beaten.     Vanilla  to  taste. 

— Mrs.  a.  H.  Allen 

Fig  Pudding  III. 

Two  cups  bread  crumbs;  3^  cup- butter;  1  cup  sugar;  3^  pound 
figs;  2  tablespoons  flour;  Y2  cup  nut  meats;  2  tablespoons  molasses; 

2  eggs;  3^  teaspoon  soda.  Steam  2  hours.  Serve  with  following 
sauce : 

Sauce:  Whites  of  2  eggs;  1  cup  sugar;  1  teaspoon  vinegar, 
or  2  teaspoons  lemon  juice.     Add  %  cup  cream  before  serving. 

— Mrs.  R.  H.  Edwards,  Oshkosh,  Wisconsin. 

Steamed  Fig  Pudding. 

One-half  cup  butter;  3^  cup  sugar;  3^  cup  molasses;  1  cup 
sweet  milk;  2  eggs;  3  cups  flour;  1  pound  chopped  figs;  2  teaspoons 
baking  powder;  pinch  of  soda;  3^  cup  dried  currants;  3^  teaspoon- 
ful  nutmeg;  3^  teaspoonful  cinnamon.  Steam  in  mold  3  hours. 
Serve  with  whipped  cream  sauce.  — Mrs.  P.  F.  Stone. 

Graham  Pudding. 

Mix  well  together  ^  cup  molasses;  3^  teaspoon  soda;  \i  cup 
butter;  1  egg;  3^  cup  milk;  13^  cups  graham  flour;  a  little  salt  and 
spice  to  taste.  Steam  2  hours.  Add  1  cup  raisins,  if  desired.  Serve 
with  any  kind  of  sauce. 


168  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Brown  Pudding. 

One-half  cup  molasses;  Yi  cup  brown  sugar;  3^  cup  butter; 
3^  cup  sour  milk;  1  teaspoon  soda;  Y^  cup  raisins;  ^^  cup  flour;  1 
teaspoon  baking  powder;  spice  to  taste.  Mix  together  and  bake 
slowly.     Serve  with  sauce. 

— Mrs.  W.  D.  Williams,  Omaha,  Neb. 

Date  Pudding. 

One  cup  molasses;  13^  cups  chopped  suet;  3  cups  flour;  1  cup 
sour  milk;  1  pint  dates;  2  eggs;  1  teaspoon  of  cloves  and  1  teaspoon 
of  cinnamon;  Y  teaspoon  grated  nutmeg;  1  teaspoon  soda,  dis- 
solved in  the  sour  milk;  grated  rind  and  juice  of  1  lemon.  Steam 
5  hours.  — Miss  Lila  Haskell,  New  York. 

Batter  Pudding. 

One  pint  milk;  4  eggs,  yolks  and  whites  beaten  separately; 
10  tablespoons  sifted  flour;  a  little  salt.  Beat  in  whites  of  eggs  the 
last  thing.     Bake  Y  hour.     Serve  with  lemon  sauce. 

Delicate  Indian  Pudding  I. 

One  quart  milk;  2  heaping  tablespoons  Indian  meal;  4  table- 
spoons sugar;  1  tablespoon  butter;  3  eggs;  1  teaspoon  salt.  Boil 
milk  in  double  boiler;  sprinkle  meal  into  it,  stirring  constantly. 
Cook  12  minutes,  stirring  frequently.  Beat  together  the  eggs,  salt, 
sugar  and  Y  teaspoon  ginger.  Stir  butter  with  meal  and  milk. 
Pour  this  gradually  over  the  egg  mixture.  Bake  slowly  for  1  hour. 
Serve  with  sauce  of  heated  syrup  and  butter. 

— Mrs.  Murray  Carpenter. 

Indian  Meal  Pudding  II. 

One  quart  of  milk;  4  tablespoons  cornmeal;  34  cup  molasses; 
Y  cup  sugar;  1  level  teaspoon  ginger;  1  teaspoon  cinnamon;  pinch 
of  salt;  3^  cup  butter.  Scald  milk  in  double  boiler,  stir  in  the  corn- 
meal,  moistened,  in  a  little  cold  milk;  add  the  other  ingredients 
and  pour  into  baking  dish  and  bake  in  slow  oven.  Stir  frequently, 
until  it  begins  to  thicken,  then  pour  in  1  cup  of  cold  milk,  and 
bake  2  hours.  — Mrs.  J.  L.  Keep. 

Cottage  Pudding. 

One  cup  sugar;  butter  size  of  an  egg;  (1  cup  sour  milk,  1  tea- 
spoon soda)  or  (1  cup  sweet  milk,  and  1  teaspoon  baking  powder); 
2  eggs;  2  heaping  cups  flour;  a  little  salt.  Bake  in  pudding-dish. 
Serve  hot  with  any  preferred  sauce. 


HOT  PUDDINGS.  169 

Bread  and  Apricot  Pudding. 

Fill  pudding  dish  with  alternate  layers  of  fine  bread  crumbs 
and  canned  apricots,  drained  of  their  juice.  Pour  over  this  a  cus- 
tard made  with  1  pint  milk.  2  eggs,  3^  cup  sugar.  Bake  3^  hour 
or  until  custard  is  set. 

Brown  Betty. 
One  cup  bread  crumbs;  2  cups  chopped  tart  apples;  3^  cup 
sugar;  1  teaspoon  cinnamon;  2  tablespoons  butter.  Butter  a  deep 
dish  and  put  a  layer  of  chopped  apple  in  bottom;  sprinkle  with 
sugar  and  bits  of  butter  and  cinnamon.  Then  add  a  layer  of  bread 
crumbs  and  continue  till  dish  is  full.  Cover  closely  and  steam  % 
hour  in  moderate  oven:  then  uncover,  and  brown  quickly.  Serve 
with  sugar  and  cream. 

Chocolate  and  Almond  Pudding. 

One  tablespoon  butter;  3^  cup  grated  chocolate;  3^  cup  milk; 
}/2  cup  flour.  Beat  thoroughly  together  and  cook  in  double  boiler 
till  like  custard.  Turn  out  to  cool  and  add  5  egg  yolks,  beaten 
with  %  cup  sugar  and  1  cup  sliced  almonds.  Whip  in  the  whites 
of  5  eggs,  stiffly  beaten.  Fill  buttered  mold.  Steam  1  hour,  turn 
out  and  serve  with  whipped  cream  or  hard  sauce. 

— Lena  Keith  Marsh. 

Willy  Boys. 
Yolks  of  2  eggs;  1  cup  sugar;  3  tablespoons  sweet  milk;  1 
square  melted  chocolate.  Mix  well  and  add  1  cup  flour.  Beat  till 
smooth  and  add  beaten  whites  of  2  eggs  and  2  teaspoons  baking 
powder.  Steam  20  minutes  in  individual  molds.  Serve  with  cream 
or  sauce. 

Steamed  Chocolate  Pudding. 

One  egg;  1  cup  milk;  3^  cup  sugar;  2  cups  of  pastry  flour;  salt; 
3  teaspoons  baking  powder;  2  squares  melted  chocolate.  Beat  egg 
well  and  add  the  sugar,  then  the  milk  and  pour  gradually  over  the 
sifted  flour,  baking  powder  and  salt,  and  add  the  chocolate  last. 
Place  in  buttered  mold  and  steam  1)^  hours.  Turn  out  on  a  hot 
platter  and  serve  with  a  foamy  sauce. 

— Mrs.  a.  C.  Horton. 

Chocolate  Bread  Pudding. 

Soak  2  cups  of  stale  bread  crumbs  in  33^  cups  of  scalded  milk, 
for  30  minutes.  Melt  2  squares  of  chocolate  over  hot  water,  add 
3^  cup  of  sugar,  and  enough  of  the  milk  to  pour.     Add  chocolate, 


170  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

2  eggs,  slightly  beaten,  and  another  ^  cup  of  sugar,  and  1  teaspoon 
of  vanilla  to  the  soaked  crumbs.  Turn  into  a  buttered  baking  dish 
and  bake  about  1  hour  in  a  moderate  oven. 

— Miss  Ruth  Wilkins. 

Steamed  Bread  Pudding. 

One  pint  bread  crumbs;  1  cup  cold  water  poured  over  bread; 
1  cup  molasses;  1  egg;  1  large  tablespoon  melted  butter;  1  teaspoon 
soda;  1  cup  chopped  raisins;  1  cup  flour;  salt,  cloves  and  cinnamon. 
Steam  2  hours. 

— Mrs.  G.  T.  Kennedy. 

Baked  Bread  Pudding. 

One  cup  soft  bread  crumbs;  pour  over  it  1  pint  boiling  milk; 

1  cup  raisins;  yolks  of  4  eggs,  beaten  light;  sugar  and  nutmeg  to 
taste;  1  tablespoon  butter.  Mix  well,  and  bake  20  minutes.  Make 
a  meringue  of  whites  of  eggs  and  brown  in  oven. 

Steamed  Nut  Pudding. 

One  pint  pastry  flour;  2  tablespoons  baking  powder;  3^  tea- 
spoon salt;  1  cup  milk;  2  tablespoons  melted  butter;  2  eggs;  Yi  cup 
sugar;  1  cup  nuts.  Mix  baking  powder  and  salt  with  flour.  Add 
milk  and  melted  butter.  Beat  yolks  of  eggs  and  add  sugar  and 
beat  them  well  through  the  dough-  Then  add  the  whites  of  the 
eggs,  beaten  stiff,  and  then  the  nuts,  well  rolled  in  flour.     Steam 

2  hours  and  serve  with  wine  sauce.     (See  Sauces.) 

— Mrs.  Freeman  Graham. 

Steamed  Cup  Pudding. 

One  cup  flour;  1  teaspoon  baking  powder.  A  little  salt  and 
enough  milk  to  make  a  smooth  batter.  Put  in  layers  with  fruit 
in  greased  cups  and  steam  20  minutes.  Eat  with  cream  or  fruit 
sauce.  — Miss  Sarah  Williams. 

Inexpensive  Steamed  Fruit  Pudding. 

One  cup  flour;  pinch  of  salt;  1  heaping  teaspoon  baking  pow- 
der; enough  water  to  make  stiff  batter;  a  handful  cranberries; 
Steam  3^  or  ^  an  hour. 

Sauce:     Beat  1  egg  with  1  cup  sugar;  flavor  and  thin  with 

hot  water. 

—Mrs.  H.  D.  Stoat,  Elgin,  111. 


HOT    PUDDINGS.  171 

Steamed  Blueberry  Pudding. 

One  pint  pastry  flour;  2  teaspoons  baking  powder;  3^  teaspoon 
salt;  1  cup  milk;  2  tablespoons  melted  butter;  2  eggs;  Yt,  cup  sugar; 
1  pint  fresh  blueberries.  Mix  the  baking  powder  and  salt  with  the 
flour,  add  milk  and  melted  butter.  Beat  the  yolks  of  the  eggs,  add 
the  sugar  and  beat  them  well  into  the  dough.  Then  add  the  whites 
of  'the  eggs,  beaten  stiff;  and  then  the  fruit  well  rolled  in  flour. 
Put  in  cups  or  mold,  and  steam  2  hours  and  serve  with  wine  sauce. 
The  "Home  Sweet  Home"  pastry  flour  is  the  best  for  this  recipe. 

Canned  blueberries  may  be  used,  using  the  juice  thickened 
as  a  pudding  sauce. 

Apples,  or  other  fruits,  raisins  cut  in  halves,  or  1  cup  of  nut- 
meats,  cut  in  small  pieces,  may  be  substituted  for  the  blueberries. 

— Mrs.  Freeman  Graham. 

Cranberry  Puff. 

Sift  together  2  cups  flour,  3^  teaspoon  salt,  2  tablespoons  bak- 
ing powder.     Rub  into  the  flour  \i  cup  butter.     Beat  2  eggs  and 
add  to  them  1  cup  miik.     Stir  all  into  flour  with  1  pint  cranber- 
ies     Fill  buttered  cups  Y^  full.    Steam  1  hour. 

— Mrs.  J.  H.  Boose,  Pontiac,  111. 

Cranberry  Pudding. 

Beat  2  eggs,  1  cup  sugar  and  butter  size  of  an  egg  to  a  cream. 
Add  2  large  tablespoons  flour;  1  teaspoon  baking  powder,  and  1 
quart  chopped  cranberries.     Bake  till  fruit  is  done. 

Cherry  Pudding. 

One-half  cup  milk,  Y  cup  butter;  1  cup  flour;  1  teaspoon  bak- 
ing powder;  1  cup  cherries,  without  juice;  bake  30  minutes  and 
serve  hot  with  following  sauce. 

Sauce:  Y2  cup  sugar;  piece  of  butter  size  of  an  egg;  1  level 
teaspoon  flour,  rubbed  into  the  butter;  1  cup  cherry  juice;  1  cup 
hot  water.     Cook  till  it  thickens. 

— Mrs.  E.  St.  John. 

Pieplant  Pudding. 
Butter  a  pudding  dish.  Nearly  fill  the  dish  with  alternate 
layers  of  thin  slices  of  buttered  bread,  thickly  strewn  with  cinna- 
mon and  sugar,  and  layers  of  chopped  pieplant.  Beat  2  eggs.  Stir 
them  carefully  over  1  tablespoon  flour.  To  this  add  3  cups  milk 
and  a  little  salt.  Pour  over  contents  of  pudding  dish.  Let  stand 
1  hour  before  cooking.     Bake  ^  hour.     Serve  with  lemon  sauce. 


172  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Rice  Pudding. 

Soak  ^  cup  rice  till  it  fills  up;  pinch  of  salt.  Drain  and  cook 
in  fresh  water  till  soft.  Drain  and  add  1  pint  milk.  Put  in  pud- 
ding dish  with  1  tablespoon  of  butter.  Add  3^  cup  sugar  and  3^ 
cup  raisins.  Add  beaten  yolks  of  3  eggs.  Season  to  taste  with 
nutmeg  and  cinnamon.  If  too  stiff,  add  little  more  milk.  Bake. 
When  done,  add  meringue. 

— Mrs.  W.  D.  Williams,  Omaha,  Nebr. 

Poor  Man's  Pudding. 

Three  tablespoons  rice,  washed  till  water  runs  clear;  1  quart 
milk;  1  cup  sugar;  a  pinch  of  salt.  Cook  together  in  a  double  boiler 
for  at  least  2  hours.  Then  put  in  a  pudding  dish  with  a  few  seeded 
raisins  and  a  little  grated  nutmeg.  Bake  slowly  in  the  oven  for  }^ 
hour.  Must  use  discretion  as  to  adding  more  milk.  Rice  should 
be  of  a  creamy  consistency  when  done. 

— Mks.  L.  a.  Weyburn. 

Lemon  Pudding. 

Grate  the  rnd  of  1  lemon  and  extract  the  juice  Put  3  soda 
crackers  in  a  dish  and  pour  over  them  1  \^  cups  boiling  water  and  let 
stand  till  soaked.  Cream  the  yolks  of  3  eggs  with  3^  cup  sugar. 
Beat  the  whites  of  3  eggs  to  a  stiff  froth  and  add  to  them  2  table- 
spoons sugar.  Mash  soaked  crackers  very  soft  and  add  3^  cup 
sugar,  the  juice  and  i-ind  of  lemon  and  yolks  of  eggs.  Stir  well, 
and  bake  15  or  20  minutes.  Remove  from  oven  and  cover  with 
whites  of  eggs  and  then  brown  in  oven.     Serve  either  hot  or  cold. 

— Miss  Sarah  Williams. 

Pinola. 

Take  freshly  popped  corn;  run  through  a  coffee  grinder  or 
meat  chopper;  eat  with  sugar  and  cream. 

Pinola  Pudding. 

Two  cups  pinola  (ground  freshly  popped  corn);  2  cups  milk; 
2  eggs;  }/2  cup  sugar;  pinch  salt.  Put  baking  dish  into  larger  one 
containing  hot  water  and  bake  until  set.  Eat  either  cold  or  hot 
and  with  cream  and  sugar,  if  desired. 

— Mrs.  Stanton  Hyer. 


HOT    PUDDINGS.    '  173 

Sponge  Pudding. 

One  cup  of  butter;  3  tablespoons  of  sugar;  43^12  tablespoons  of 
flour.  Beat  these  well  together  and  stir  into  a  pint  of  boiling  milk. 
Cook  till  it  thickens;  let  this  cool.  Then  stir  in  the  beaten  yolks  of 
6  eggs.  Pour  in  a  pudding  dish,  set  in  a  pan  of  water  and  bake  3^ 
hour.     Serve  with  strawberry  sauce. 

— Mrs.  Geo.  R.  Forbes. 

Snowballs. 
Two  eggs;  1   cup  sugar;  1  cup  flour;  4  tablespoons  water;  1 
teaspoon  baking  powder;  grated  rind  of  1  lemon.    Fill  well  greased 
cups  half  full  and  steam  3^  hour.     Roll  balls  in  pulverized  sugar. 
Serve  with  strawberry  or  any  fruit  sauce. 

— Mrs.  C.  E.  Sovereign. 

Creamed  Apple  Pudding. 
Put  1  layer  bread  in  a  baking  dish.  Then  a  layer  of  sliced 
apples  and  bits  of  butter.  Another  layer  of  bread  and  apples  and 
butter  and  so  on  till  dish  is  most  full.  Beat  2  eggs  till  light,  add  to 
1  pint  of  milk  and  pour  over  above.  Steam  or  bake  till  apples 
are  tender.     Serve  with  sweet  pudding  sauce. 

— Mrs.  J.  L.  Keep. 

Apple  Pudding. 

Fill  dish  %  full  of  apples.  Sweeten  and  dust  with  cinnamon. 
Pour  over  batter  made  of  13^  cups  sugar;  1  tablespoon  butter;  1 
egg;  Yi  cup  milk;  1  cup  flour,  sifted  with  2  level  teaspoons  baking 
powder.  Flavor  with  vanilla.  Bake  in  moderate  oven  Yi  hour. 
Serve  hot  with  cream.  — Mrs.  Charles  Sowle. 

Apple  Roll. 

Four  medium  sized  apples;  13^  cups  sugar;  1  pint  water. 
Select  apples  which  will  cook  quickly;  peel,  core  and  chop  fine. 
Put  the  sugar  and  water  on  to  boil  in  a  deep  baking  pan  and  while 
cooking,  make  a  rich  biscuit  dough.  Roll  out  about  3^  inch  thick, 
spread  over  it  the  apples  and  roll  in  a  long  roll.  Cut  roll  into  pieces 
about  13^  to  2  inches  wide  and  set  into  the  hot  syrup,  with  the  cut 
side  down.  Put  a  small  piece  of  butter,  a  little  nutmeg  or  cinnamon 
and  a  trifle  of  sugar  over  each  roll.  Set  in  oven  to  bake.  When 
the  apples  are  done,  and  the  crust  a  golden  brown,  turn  them  over 
on  a  platter  and  pour  around  the  thick  syrup.  Serve  with  either 
plain  or  whipped  cream.     This  will  serve  8. 

— Miss  Mart  Bennktt. 


^ 


174  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Apple  Dumplings.  . 

Pare,  quarter,  and  core  the  apples.  Make  a  rich,  rather  stiff 
baking  powder  biscuit  dough.  Roll  out  about  J^  inch  thick.  Cut 
out  the  dumplings  with  a  large  round  cutter  about  as  large  as  a 
common  saucer.  Put  about  4  quarters  of  apple  in  the  center  of 
each  piece  and  add  a  little  sugar  and  cinnamon  or  nutmeg  or  both, 
as  preferred.  Carefully  fold  the  dough  over  the  apples.  Place  in 
a  baking  pan  and  bake  till  crust  and  apples  are  done.  These  may 
be  baked  with  or  without  a  syrup.  When  baked  in  a  syrup  put 
about  2  cups  water  to  1  of  sugar  in  baking  pan  and  bring  to  a  boil 
before  the  dumplings  are  put  in.  If  the  dumplings  are  to  be  boiled, 
tie  each  one  in  a  floured  cloth  and  plunge  them  immediately  into 
boiling  water  and  boil  30  minutes.  If  they  are  to  be  steamed, 
place  them  on  a  plate  a  little  smaller  than  the  steamer.  Put  the 
plate  in  the  steamer  and  steam  about  40  minutes.  Serve  hot  with 
sauce  or  cream.  Peaches  or  other  fruit  ma}'  be  used  m  place  of 
the  apples.  Mrs.  O.  R.  Brouse. 

Prune  Pudding — PJain,  but  Nice. 

Wash  and  soak  1  pound  prunes  over  night  in  a  little  water 
and  stew  them  in  the  same  water  the  next  morning  until  soft 
enough  to  remove  the  stones;  after  seeding,  chop  in  the  chopping 
bowl;  then  add  sugar  to  taste.  Make  a  baking  powder  dough,  roll 
out  as  thin  as  pie  crust,  spread  on  this  the  prunes  and  then  roll  up 
as  you  would  a  jelly  roll.  Cut  in  slices  about  3  inches  thick,  lay 
them  in  a  baking  pan  and  bake  in  a  quick  oven  about  25  minutes. 
Serve  with  cream. 

Peach  Fritters 

Two  eggs,  beaten;  I'jA  cups  milk;  2  cups  peaches,  sliced  fine; 
}4  cup  sugar;  ]/j,  teaspoon  salt;  2  teaspoons  baking  powder;  flour 
enough  to  make  a  thick  batter.     Drop  from  a  spoon  into  hot  fat. 

— Mrs.  H.  N.  Wood,  Omaha,  Nebr. 

Peach  Cobbler. 
Pare,  stone  and  cut  into  sections  the  peaches.  Put  in  a  pud- 
ding dish  with  a  little  water,  enough  about  to  half  cover  them. 
Sweeten  to  taste  and  add  bits  of  butter  and  a  sprinkle  of  flour. 
Cover  with  a  rich  baking  powder  biscuit  crust  and  bake  about  3^ 
hour.  Serve  with  cream.  Apples  or  other  fruit  may  be  used  in 
the  same  way. 


HOT  PUDDINGS.  175 

Peach  Canapes. 
Saute  circular  pieces  of  sponge  cake  in  butter  until  delicately 
browned.     Drain  canned  peaches,  sprinkle  with  powdered  sugar, 
few  drops  lemon  juice  and  slight  grating  of  nutmeg.    Melt  1  table- 
spoon butter,  add  peaches,  and  when  heated,  serve  on  cake. 

— Miss  Ruth  Wilkins. 

Peach  Cup. 
Beat  2  eggs  and  add  to  1  pint  of  milk.  Sift  together  twice 
2}4  cups  flour.  }4  teaspoon  salt,  and  2  teaspoons  baking  powder. 
Stir  all  together.  Put  1  spoonful  in  greased  mufRn  rings,  put  on 
top  3^  peach,  hollow  side  up.  Bake.  When  ready  to  serve,  sprinkle 
with  fine  sugar  and  serve  with  cream. 

— Miss  Winifred  Ohr,  St.  Paul,  Minn. 

Peach  Pudding. 
Peel  ripe  peaches  find  arrange  them  on  the  bottom  of  a  but- 
tered pudding  dish;  pour  over  them  a  batter  made  from  3^  cup 
sugar,  1  cup  milk.  1  egg,  2  tablespoons  melted  butter,  2  cups  flour, 
2  teaspoons  baking  powder.  Bake  about  ^  hour  in  moderate 
oven.     Serve  warm  with  cream  and  sugar  or  a  fruit  sauce. 

German  Puffs. 
Beat  4  whole  eggs  slightly,  add  1  cup  of  milk,  and  pour  gradu- 
ally into  1  cup  of  pastry  flour.  Mix  well,  and  strain  through  a  sieve 
back  into  the  first  bowl.  Butter  hot  gem  pans,  fill  half  full,  and 
bake  in  a  moderately  quick  oven  about  40  minutes.  Serve  at  once, 
with  peach  sauce.  — Miss  Ruth  Wilkins. 

Baked  Custard. 
Beat  3  eggs  and  a  pinch  of  salt  together  till  light.    Add  ^  cup 
of  sugar  and  beat  again.    Then  add  1  pint  milk  and  nutmeg.    Stir 
till  sugar  is  dissolved.     Pour  in  custard  cups,  set  in  a  pan  of  hot 
water  and  bake  till  the  centers  are  firm. 

Custard  Souffle. 
Two  scant  tablespoons  butter;  2  tablespoons  flour;  2  table- 
spoons sugar;  1  cup  milk;  4  eggs.  Let  milk  come  to  a  boil  in  a 
double  boiler.  Stir  flour  and  butter  together,  add  to  boihng  milk 
and  cook  8  minutes,  stirring  it  often.  Beat  sugar  and  yolks  of 
eggs  together.  Add  this  to  cooked  mixture  and  let  cool.  When 
cool,  beat  whites  of  eggs  stiff  and  stir  in  carefully.  Bake  20  min- 
utes in  moderate  oven.    Serve  with  a  creamv  sauce. 


i 


176  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Cup  Custard. 
Put  into  each  custard  cup:  Yolk  of  1  egg;  1  heaping  teaspoon 
sugar;  3  or  4  gratings  of  nutmeg;  5  tablespoons  sweet  milk.  Mix 
thoroughly,  and  set  cups  in  a  pan  of  hot  water.  Care  must  be 
taken  while  baking  that  water  does  not  reach  boiling  point  or  cus- 
tard will  whey.  By  running  a  silver  knife  through  custard,  if 
knife  comes  out  clean,  the  custard  is  done.  When  cool,  cover  with 
a  meringue,  using  the  whites  of  the  eggs.  Allow  1  tablespoon 
sugar  to  the  white  of  each  egg.  Drop  on  each  meringue  a  teaspoon 
of  orange  marmalade,  or  a  bit  of  fresh  fruit  in  season. 

— Mrs.  Fred  Moffatt. 

Marguerite  Pudding. 

Scald  1  quart  milk  in  double  boiler.  Beat  together  %  cup 
sugar,  2  tablespoons  cornstarch,  2  tablespoons  flour,  yolks  of  5 
eggs,  1  salt  spoon  salt,  3^  cup  cold  milk.  Pour  scalded  milk  and 
mixture  together  and  return  to  fire.  Stir  till  thick  and  smooth  and 
cook  15  minutes.  Add  1  tablespoon  butter,  1  tablespoon  vanilla. 
Turn  in  a  dish  and  make  a  meringue  of  the  whites,  and  brown  in 
open 

Prune  Whip. 

Soak  1  cup  piunes  in  warm  water  and  stew  until  tender.  Rub 
through  a  sieve.  To  1  cup  of  the  sifted  prunes  add  Y2  cup  sugar 
and  Y2  cup  hot  water  in  which  is  dissolved  1  envelope  Minute  Gela- 
tine (plain).  Whip  into  this  the  well  beaten  whites  of  3  eggs.  Serve 
with  a  custard  sauce. 

For  Shortcakes,  see  Hot  Breads. 

"With  the  desserts  of  poetry  they  feed  him." 


PUDDING    SAUCES.  177 


CHAPTER  XIV. 


PUDDING  SAUCES. 


^'Kpicurean  cooks  sharpen  with  cloyless  sauce  his  appetite." 

— Shakespeare. 

Hard  Sauce. 

One-fourth  cup  butter;  1  cup  powdered  sugar;  1  teaspoon 
vanilla  or  1  tablespoon  brandy,  whites  of  2  eggs,  or  2  tablespoons 
cream.  Cream  the  butter,  add  sugar  gradually  and  beat  till  light, 
then  add  whites  or  cream  and  beat  till  frothy.  Heap  on  a  dish, 
sprinkle  with  grated  nutmeg  and  stand  on  ice  to  harden. 

Foamy  Sauce. 

Cream  2  tablespoons  butter  and  1  cup  powdered  sugar.  Add  1 
well  beaten  egg.  When  smooth,  add  a  pinch  of  salt  and  vanilla. 
Just  before  serving,  blend  with  1  cup  whipped  cream. 

Foaming  Sauce. 
One-half  cup  butter;  1  large  cup  pulverized  sugar;  a  little  wine 
or  lemon  juice  for  flavoring;  3  tablespoons  cream.  Beat  the  sugar 
and  butter  to  a  cream  and  beat  the  cream  into  it,  add  the  flavor- 
uig.  Put  over  top  of  teakettle  and  steam  for  10  minutes  and  serve 
immediatel}'.  This  will  foam  to  the  bottom  if  beaten  enough.  To 
make  more  foamy,  beat  white  of  1  egg  and  stir  the  sauce  into  it 
after  it  is  taken  from  the  stove. 

— Mrs.  Anna  Gustafson. 

Pudding  Sauce  I. 

One  and  one-half  cups  sugar;  }^  cup  butter;  3^  cup  boiling 
water.  Let  cook  till  sugar  dissolves.  Beat  the  yolks  of  2  eggs  well. 
Add  and  cook  4  minutes,  then  beat.  Just  before  serving,  beat  in 
whites,  beaten  stiff.     Flavor. 

— Mrs.  J.  H.  Boose,  Pontiac,  111. 


178  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Pudding  Sauce  II. 

One  egg;  }4  cup  sugar.  Beat  together.  Add  1  teaspoon  boil- 
ing water  and  vanilla. 

Golden  Sauce  I. 

One-third  cup  butter,   creamed;   1  small  cup  sugar;  .5  or  6 

tablespoons  cream  or  milk;  y^  teaspoon  lemon  juice;  1  egg,  well 

beaten.    Mix  all  together  and  cook  over  water,  stirring  frequently. 

— Mrs.  L.  a.  Willl^ms,  Mitchell,  So.  Dakota. 

Golden  Sauce  II. 
One  cup  brown  sugar;  cream  a  piece  of  butter  the  size  of  an 
egg;  add  34  '^up  cream.     Heat  in  double  boiler  about  10  minutes. 
Flavor  with  fruit  juice. 

Maple  Sauce  I. 

One-half  pint  maple  syrup;  2  tablespoons  butter;  1  level  tea- 
spoon flour.     Boil  till  it  thickens  hke  thick  cream. 

Maple  Sauce  II. 
One- fourth  pound  maple  sugar;  boil  in  34  cup  water  till  it 
strings.    Pour  slowly,  beating  the  while,  on  the  stiffly  beaten  whites 
of  2  eggs.   Then  add  34  cup  sweet  cream,  and  lemon  juice  to  taste. 

-Mrs.  W.  D.  Williams. 

Maple  Sauce  III. 

Beat  well  the  yolks  of  2  eggs;  add  slowly  3^  cup  hot  maple 
syrup.  Cook  in  double  boiler  till  spoon  is  coated.  Slrain  and  beat 
till  cool.  Then  add  34  cup  whipped  cream  and  a  pinch  of  salt. 
Serve  very  cold. 

Brown  Sauce. 
One  cup  brown  sugar;  1  tablespoon  flour.     Add  boiling  water 
till  it  is  the  right  thickness.  Then  add  a  piece  of  butter  and  flavoring. 

— Mrs.  G.  N.  Thompson. 

Nut  Sauce. 

Two  cups  maple  sugar;  1  cup  cream;  ]  cup  finely  chopped 
nuts.     Boil  sugar  and  cream  to  a  thick  syrup,  then  add  nuts. 

Caramel  Sauce. 
Put  34  cup  sugar  in  a  pan  and  stir  till  light  brown.*    Add  34 
cup  boiling  water  and  let  simmer  10  minutes. 

— Miss  Louise  E.  Smith,  Victor,  Montana. 


•*  PUDDING    SAUCES.  179 

Egg  Sauce  I. 

The  yolks  of  3  eggs;  }4  cup  sugar;  8  tablespoons  milk.  Steam 
over  boiling  water  20  minutes.  Add  the  beaten  whites  of  3  eggs, 
a  wine  glass  of  any  fruit  juice,  vanilla  and  a  little  nutmeg. 

Egg  Sauce  II. 
Beat  the  yolks  of  3  eggs  and  1  cup  sugar  together  for  10  min- 
utes.   Then  add  the  stiffly  beaten  whites  of  the  eggs.    Flavor  with 
2  teaspoons  brandy  or  1  teaspoon  vanilla. 

Boiled  Custard  Sauce  I. 
Beat  together  3  egg  yolks  and  }4  cup  sugar.    Add  2  cups  hot 
milk  and  a  pinch  of  salt,  and  a  teaspoon  of  vanilla  or  nutmeg. 
Cook  in  double  boiler  till  spoon  is  coated. 

Boiled  Custard  Sauce  II. 
Sauce  as  No.  1.    Add  stiffly  beaten  whites  of  eggs  on  removing 
from  fire. 

Orange  Sauce  I. 

Beat  the  whites  of  3  eggs  stiff;  add  }4  cup  powdered  sugar  and 
beat  again;  then  add  the  grated  rind,  pulp,  and  juice  of  2  oranges. 
Mix  well,  and  serve  at  once. 

Orange  Sauce  II. 

Beat  2  tablespoons  butter  to  a  cream.  Add  4  egg  yolks,  one 
at  a  time,  and  3  tablespoons  sugar,  and  4  tablespoons  cream. 
Cook  in  double  boiler  till  thick.  Just  before  serving,  add  34  cup 
orange  juice  and  grated  rind  of  1  orange. 

Lemon  Sauce. 

Grate  the  rind  of  1  lemon  and  extract  the  juice.  Add  1  cup 
boiling  water,  1  tablespoon  butter,  %  cup  sugar.  Thicken  with  1 
teaspoon  cornstarch.     Cook  till  cornstarch  is  done. 

— Mrs.  F.  a.  Bennett. 

Strawberry  Sauce. 
Cream  2  tablespoons  butter;  add  slowly  1  cup  powdered  sugar, 
and  a  little  lemon  juice.    Beat  in  as  many  berries  as  you  can. 

— Miss  Sarah  Williams. 

Peach  Pudding  Sauce. 
One-half  cup  butter  and  1  cup  sugar,  creamed;  }/2  can  peaches 
or  any  other  kind  of  fruit.    Mash  fruit  well,  and  mix  with  creamed 
butter  and  sugar. 


180  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Peach  Sauce. 

Four  canned  peaches  put  through  a  colander.  Boil  1  cup 
cream  in  a  double  boiler.  When  hot,  add  1  dessert  spoon  of  corn- 
starch, dissolved  in  a  little  water;  1  tablespoon  sugar;  a  pinch  of 
salt.  Stir  till  thickens.  Then  beat  in  the  peaches  and  lastly  the 
stiffly  beaten  whites  of  3  eggs.  Stand  on  ice  till  very  cold.  Apricot 
sauce  may  be  made  the  same  way. 

Cherry  Sauce. 
One-half  cup  sugar  and  1  tablespoon  butter,  creamed.     Take 
some  cherry  juice  and  some  water  until  you  have  a  cupful,  thicken 
with  a  little  teaspoon  of  cornstarch  and  cook  thoroughly.     Add 
this  boihng  hot  to  creamed  butter  and  sugar. 

Claret  Sauce. 
One  cup  sugar;  3^  cup  water.     Boil  together  8  minutes.    Cool 
slightly,  and  add  %  cup  claret. 

Cream  Brandy  Sauce. 
Cook  1  cup  sugar  and  1  cup  water  till  it  threads;  beat  3  egg 
yolks  in  a  bowl  and  add  3^  cup  cream,  a  pinch  of  salt,  and  2  table- 
spoons of  brandy.     Pour  syrup  slowly  over  egg  mixture,  stirring 
constantly  till  it  thickens. 

Sherry  Sauce, 
Cream  together  2  tablespoons  of  butter  and  1  cup  powdered 
sugar.    Put  in  a  bowl  of  boiling  water.    Stir  5  minutes  and  add  3 
tablespoons  Sherry,  and  serve. 

Wine  Sauce. 

One  cup  butter;  2  cups  powdered  sugar;  1  gill  Sherry.  Beat 
butter  till  it  is  a  cream  and  then  gradually  beat  it  into  the  sugar. 
Add  the  Sherry  by  spoonfuls.  Beat  the  mixture  till  it  is  a  smooth 
froth,  then  set  the  bowl  in  a  basin  of  boiling  water  and  stir  for  a 
minute  and  a  half.  When  the  sauce  is  finished,  grate  part  of  a  nut- 
meg over  it  and  send  it  to  the  table  hot. 

— Mrs.  Freeman  Graham. 

Vinegar  Sauce. 
Shghtly  brown  1  tablespoon  of  butter  in  sauce  pan.    Stir  in  1 
tablespoon  flour  and  stir  till  smooth.     Add  1  pint  water  and  cook 
till  clear,  then  add  3^  cup  brown  sugar  and  3^  gill  vinegar. 


7/  it's  new 
You  will  find  it  at 

1  he  Bradford=Weise  Co. 

117-121  West  State  St. 
ROCKFOKD,      ■      ILLINOIS. 


ii^MMiMMH^^iiiM^M^MWM^iMM^W^iMVMdM^ViWM^im^M^W^JMU 


McGUIRE  BROS. 


Builders'  Hardware 

Plumbing 

Heating 


Both  Phones  334  408-410  E.  State  St. 


181 


TRY    THE    RECIPES    IN     THIS     BOOK     FOR 

MINUTE  TAPIOCA 

(Requires  no  soaking) 

MINUTE  GELATINE  (Plain) 

(Dissolves  instantly) 

MINUTE  GELATINE  (Flavored) 

(All  flavored  for  you) 

They  are  three  products  whose  high  quality  has  placed 
them  in  a  class  by  themselves.     Ask  your  grocer  for  them. 

"Look  for  the  Ninute-Man  on  (he  package." 


MINUTE  TAPIOCA  CO.  Orange,  Mass. 


LADIES: 


For  fine  Millinery  and 
exclusive  styles  go  to 

NORDSTROM '§ 

507     WEST    STATE    STREET 


v.  S.      They  have  a  special  display  every  Thursday 
in  the   year  of  Imported   and    Domestic  models. 

182 


COLD    DESSERTS.  183 


"Oh!  dainty  and  delicious!  Food  for  the  Gods." 


CHAPTER  XV. 


COLD  DESSERTS. 


Suggestions. 

Milk  is  at  a  scald  in  a  double  boiler  when  bubbles  form  around 
the  edge. 

A  little  salt  should  be  added  to  all  custards  and  it  is  an  im- 
provement to  nearly  all  puddings. 

The  dish  containing  souffles  or  custards  should  be  set  in  a  pan 
of  hot  water  while  baking. 

When  a  ring  mold  or  a  border  mold  is  not  available,  a  very 
good  substitute  is  to  place  a  basin  or  bowl  inside  of  another,  using 
the  space  between  for  a  mold.  When  the  mold  is  set  the  inner  basin 
can  be  readily  removed  by  pouring  into  it  a  little  hot  water. 

When  cream  will  not  beat  readily,  often  the  white  of  an  egg 
dropped  into  3^  pint  cream  will  bring  the  desired  result. 

When  cream  will  not  whip  as  stiff  as  desired,  add  a  little  dis- 
solved gelatine,  cooled,  and  allow  to  stand  for  a  while  on  ice. 

Never  use  gelatine  with  raw  pineapple.  It  will  not  jelly.  Raw 
pineapple  juice  cuts  the  gelatine. 

In  case  any  kind  of  custard  being  cooked  in  a  double  boiler 
curdles,  remove  at  once  and  set  in  cold  water  and  beat  with  a  dover 
egg  beater.     This  will  often  recall  it. 

Strawberries,  cherries,  currant  clusters,  and  grapes  are  all 
pretty  for  garnishings. 

Fruits  en  perle  are  prepared  by  dipping  them  first  in  slightly 
beaten  whites  of  eggs,  then  rolling  in  granulated  sugar  and  allow- 
ing to  dry. 

To  glace  fruits,  boil  sugar  and  water  syrup  till  it  ropes,  then 
dip  fruit  in  and  allow  to  harden. 

Fruits  may  be  also  dipped  in  melted  fondant,  colored  any  de- 
sired shade. 


184  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Strawberry  Ring. 

Hull,  wash  and  rub  enough  strawberries  through  a  fine  sieve 
to  make  1  pint  of  pulp;  3^  box  gelatine;  3^  cup  water;  1  cup  sugar; 
1  pint  whipped  cream.  Soak  gelatine  in  the  water  till  soft,  dis- 
solve over  hot  water  and  add  the  sugar.  Stir  this  into  the  fruit 
pulp  and  pour  into  a  ring  mold.  Put  on  ice  and  when  firm,  turn 
out  and  fill  the  center  with  whole  berries  and  heap  the  whipped 
cream  around  the  base  of  the  mold. 

— Mrs.  Chandler  Starr. 

Strawberry  Bavarian 

One  quart  fresh  berries;  2  tablespoons  gelatine;  13^  cups  cold 
water;  1  cup  sugar;  juice  of  1  lemon;  whites  of  4  eggs.  Soak  gela- 
tine 30  minvites  in  3^  cup  water,  mash  berries  and  add  3^  sugar; 
make  a  syrup  of  the  rest  of  the  sugar  and  a  cup  of  water,  boil  20 
minutes.  Rub  the  berries  through  a  sieve,  add  gelatine  to  syrup 
and  remove  from  fire  at  once;  add  berries.  Place  in  pan  of  cracked 
ice  and  beat  5  minutes.  Add  whites  of  eggs  and  beat  till  it  begins 
to  thicken.  Put  in  a  mold  and  set  in  a  cool  place  to  harden.  Serve 
with  whipped  cream.     Raspberries  may  be  used  in  same  way. 

Strawberry  Bavarian  en  Surprise. 

Take  a  12  egg  angel  cake,  hollow  out  the  center,  leaving  a 
shell  about  an  inch  thick,  and  a  cover  for  the  top.  Fill  with  straw- 
berry bavarian  cream  and  replace  cover  before  it  stiffens.  Serve 
sliced  like  cake,  with  whipped  cream  on  each  slice.  Garnish  with 
whole  berries. 

Bavarian  for  above  recipe. 

One-third  box  gelatine;  3<3  cup  cold  water;  1  cup  strawberry 
juice  and  pulp;  1  pint  whipping  cream;  juice  of  3^  lemon;  3^  cup 
sugar.  Soak  gelatine  in  water  5  minutes,  and  let  stand  over  hot 
water  till  dissolved.  Then  add  to  the  strawberry  and  lemon  juice; 
add  sugar  and  stir  until  dissolved.  Then  set  into  ice  water  until  it 
begins  to  thicken,  stirring  all  the  time;  now  turn  in  the  whipped 
cream,  mix  and  pour  into  the  mold. 

— Mary  Walton. 

Strawberry  Souffle  Frapp6. 
Cook  together  the  yolks  of  3  eggs,  3^  cup  sugar,  in  }^  cup  each 
of  strawberry  juice  and  pulp  or  orange  juice.  Add  3^  box  dissolved 
gelatine.    Then  add  whipped  whites  of  3  eggs;  1  cup  cream,  whip- 


COLD    DESSERTS.  185 

ped  stiff.  Do  not  add  whites  of  eggs  and  cream  until  thoroughly 
cool.  Add  a  pinch  of  salt;  turn  into  a  souffle  dish.  Chill  and  serve 
from  the  same  dish  covered  with  whipped  cream,  and  sliced  straw- 
berries. 

— Lena  Keith  Marsh. 

Strawberry  Cream. 

Whip  1  cup  cream;  cut  1  pint  berries  into  small  bits;  stir 
lightly  into  cream;  soak  1  tablespoon  gelatine  in  3^  cup  cold  water; 
dissolve  in  34  cup  hot  water.  When  slightly  cool,  add  mixture 
with  3  tablespoons  of  powdered  sugar.     Pour  in  mold. 

Strawberry  Charlotte. 

Fill  a  border  mold  with  gelatine  jelly  made  from  strawberry 
juice  per  recipe  for  strawberry  ring.  When  stiff,  fill  center  with  a 
rice  charlotte.  Serve  with  a  sauce  of  crushed  strawberry,  stirred 
in  whipped  cream. 

Strawberry  Whip — (Original.) 

Two  cups  strawberries,  cut  in  small  pieces,  and  sugar  to  taste; 
1  cup  sugar;  whites  of  10  eggs;  1  teaspoon  cream  of  tartar.  Mix 
sugar  and  cream  of  tartar.  Beat  the  eggs  as  stiff  as  possible.  Add 
sugar  and  cream  of  tartar.  Beat  with  fiat  egg  beater.  When  ready 
to  bake,  add  strawberries.     Bake  20  minutes. 

— Mrs.  Walter  Forbes. 

Strawberry  Mold. 
Line  a  smooth  mold  with  fresh  strawberries  that  have  been 
dipped  in  melted  gelatine.  If  the  mold  has  been  dipped  in  cold 
water  and  is  standing  in  a  pan  of  cold  water  the  berries  will  stick 
to  the  side  of  the  mold.  Fill  this  with  Charlotte  Russe  and  stand 
away  to  harden  and  chill.     A  2  quart  mold  will  serve  8  people. 

Strawberry  Delmonico  Pudding. 

Stir  34  cup  of  cornstarch  with  a  little  cold  milk  to  a  smooth 
paste,  then  stir  into  1  quart  of  scalded  milk.  Cook  20  minutes. 
Add  1  tablespoon  ful  of  butter,  a  few  grains  of  salt,  and  the  yolks 
of  4  eggs,  beaten,  and  mix  with  %  cup  sugar.  Keep  over  hot  water 
a  few  minutes  until  the  egg  is  set.  Have  ready  1  quart  of  straw- 
berries, from  which  a  few  of  the  largest  have  been  reserved.  Turn 
the  others  into  a  buttered  baking  dish,  sprinkle  with  3^  cup  of 
sugar  and  pour  the  hot  pudding  over  them.     Bake  about  15  min- 


186  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

utes;  then  cover  with  a  meringue  made  of  the  whites  of  6  eggs  and 
^  of  a  cup  of  powdered  sugar,  sprinkle  with  sugar.  Return  to  the 
oven  and  brown.     Garnish  with  large  strawberries. 

— Miss  Ruth  Wilkins. 

Pineapple  and  Marshmallow  Pudding. 
Cut  in  quarters  with  scissors  enough  marshmallows  to  fill  1  cup. 
Soak  these  in  the  juice  from  1  small  can  of  sliced  pineapple  for  5 
hours  or  more.    Then  add  the  pineapple,  cut  up.    Then  beat  in  3^ 
pint  of  stiflBy  whipped  cream.     Serve  in  champagne  glasses. 

— Mrs.  Winthrop  Ingersoll. 

Pineapple  Gelatine  Pudding. 

One  pint  whipped  cream  (sweetened);  3^  can  grated  pineapple; 
}/2  cup  water;  sugar  to  taste;  3  tablespoons  gelatine,  softened  in 
cold  water.  Let  all  come  to  a  boil;  cool,  and  add  the  whipped 
cream.  Arrange  lady-fingers  around  a  dish  and  pour  in  mixture. 
Sprinkle  candied  cherries  on  top.     Serve  ice  cold. 

Pineapple  Mousse. 

One  cup  diced  canned  pineapple;  3^  pint  whipped  cream;  1 
tablespoon  gelatine  soaked  in  a  little  water,  and  dissolved  over 
the  teakettle;  1  cup  of  blanched  almonds,  slivered;  1  cup  sugar. 
Fold  together  carefully.     Mold  and  chill. 

— Mrs.  a.  W.  Wheelock. 

Pineapple  Whip. 
Soak  1  box  of  Cox's  gelatine  in  1  cup  cold  water  for  2  or  3  hours; 
13^  cups  sugar;  Yi.  cup  water.  Cook  till  it  threads.  Then  pour  into 
the  gelatine  and  beat.  Pour  this  into  the  beaten  whites  of  7  or  8 
eggs  and  1  can  grated  pineapple.  Beat  10  minutes.  Pour  into 
molds  and  serve  with  whipped  cream. 

Pineapple  Souffl€. 

Cook  1  cup  chopped  pineapple  with  3^  cup  sugar  and  juice  of 

}/^  lemon  till  well  reduced  and  thick.     Beat  the  whites  of  5  eggs 

with  34  teaspoon  cream  tartar.     Beat  in  the  pineapple  mixture, 

turn  into  2-quart  mold  buttered  and  dredged  Avith  sugar.    Set  in  a 

dish  on  folds  of  paper  surrounded  with  boiHng  water  and  cook  3^ 

hour  in  the  oven.      Do  not  let  the  water  boil.    Eat  cold  with  cream 

and  sugar.     This  will  serve  8. 

— Mrs.  John.  Goembel 


COLD    DESSERTS.  187 

Pineapple  Sponge. 
One  fresh  pineapple  or  13^  pints  of  canned  fuit;  1  cup  sugar; 
^  package  gelatine;  13^  cups  water;  whites  of  4  eggs.  Soak  the 
gelatine  in  y^  cup  water.  Chop  the  pineapple  fine  and  mix  with 
the  juice,  sugar  and  the  remainder  of  the  water.  Simmer  10  min- 
utes, then  add  the  gelatine.  Take  from  the  fire  and  add  whites  of 
the  eggs  beaten  stiff.  Beat  the  mixture  till  it  begins  to  thicken. 
Pour  into  a  mold  to  harden  and  serve  with  whipped  cream. 

— Mrs.  H.  N.  Starr. 

Pineapple  Toast. 

Cut  round  slices  of  sponge  cake;  moisten  with  Sherry;  lay  these 
on  a  shallow  dish  and  lay  a  slice  of  pineapple  on  each  slice  of  cake. 
Take  the  juice  from  a  can  of  pineapple,  sweeten  to  taste,  and  thicken 
this  with  a  little  cornstarch.  Cook  until  clear;  allow  this  to  cool, 
then  pour  over  the  cake  and  fruit.  Serve  with  a  little  pyramid  of 
whipped  cream  on  each  slice  and  granish  with  candied  cherries. 

Twisted  Pineapple. 
Sweeten  1  can  of  pineapple  very  sweet.     Stir  through  it  the 
beaten  whites  of  2  eggs.    Put  in  the  dish  in  which  it  is  to  be  served 
and  cover  with  whipped  cream,  flavored  and  sweetened.     Cover 
tightly  and  set  in  ice  box  3  or  4  hours  before  using. 

Pineapple  Custard. 

Beat  the  yolks  of  4  eggs  slightly,  add  \i  cup  sugar;  then  stir 
in  gradually  2  cups  of  scalded  milk.  Cook  in  a  double  boiler  until 
thickened;  then  add  1  tablespoon  of  granulated  gelatine,  which 
has  been  soaked  in  cold  milk  to  cover.  Stir  until  the  gelatine  is 
dissolved,  add  }/2  teaspoon  of  vanilla,  and  set  aside  to  cool  slightly. 
Drain  3^  dozen  slices  of  cooked  pineapple  and  arrange  them  in  a 
serving  dish.  Add  sugar  to  syrup,  using  sufficient  to  make  a  heavy 
syrup  when  boiled  5  minutes.  Pour  this  over  the  pineapple,  and 
when  the  custard  is  partly  cool  pour  it  over  the  whole.  Set  away 
to  chill.  Miss  Ruth  Wilkins. 

Red  Raspberry  Pur6e. 

Take  2  quarts  red  raspberries  and  1  pint  sugar  and  mash.  Let 
stand  2  hours  and  then  put  through  a  sieve.  Heat  carefully  and 
thicken  with  1  tablespoon  cornstarch,  dissolved  in  a  little  water. 
When  clear  and  smooth,  add  J^  pint  Sherry.  Let  cool.  Serve 
poured  over  shaved  ice  in  glasses  or  serve  as  a  dressing  over  pud- 
dings. 


188  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Fruit  and  Maple  Mousse  Loaf — (Original.) 

FRUIT  LOAF. 

One-half  box  granulated  gelatine,  dissolved  in  1  cup  hot  water; 
stir  until  cool;  1  cup  powdered  sugar;  a  dash  of  salt;  1  pint  of  fresh 
red  raspberries  (canned  may  be  used  in  winter) ;  pu.t  through  a  sieve 
to  remove  the  seeds;  1  cup  cream,  whipped  very  stiff;  3^  cup  thinly 
sliced  almonds  (may  be  browned,  if  desired).  Stir  thoroughly  and 
pour  into  2-quart  ice  cream  brick  mold.  Let  harden  on  ice  or  out 
of  doors  in  winter. 

Maple  Mousse  for  above  recipe. 

One-half  box  granulated  gelatine,  dissolved  in  1  cup  water  as 
before.  1  cup  maple  syrup;  a  dash  of  salt;  1  cup  whipped  cream;  1 
cup  candied  cherries  and  other  candied  fruit,  if  desired;  3^  cup 
pecans  (broken  or  cut).  Pineapples,  peaches  or  strawberries  may 
be  substituted  or  added  to  the  fruit  loaf.  When  it  is  perfectly 
hard,  add  the  maple  mousse  and  place  again  on  ice  to  harden  or 
ripen.  Dip  in  hot  water  as  you  would  ice  cream  to  remove.  Place 
upside  down  on  platter.  Place  pink  rose  spray  on  side  to  garnish. 
Serve  on  table  by  cutting  slices  and  covering  with  whipped  cream. 

— Lena  Keith  Marsh. 

Raspberry  Sandwiches. 

Cut  sponge  cake  into  pieces  of  suitable  size  for  serving  indi- 
vidually and  split  crosswise.  Crush  a  box  of  red  raspberries  slightly; 
put  berries  between  and  above  each  layer;  dust  top  thickly  with 
powdered  sugar  and  serve  with  cream. 

— B.  E.  S. 

Raspberry  Charlotte  Russe. 

Cover  23^  teaspoons  of  gelatine  with  cold  water  to  soak.  Whip 
1  pint  of  cream  and  set  it  in  a  pan  of  ice.  Sift  into  it  3^  cup  of 
powdered  sugar  and  1  teaspoon  of  vanilla.  Add  2  tablespoons  of 
boiling  water  to  the  gelatine,  stir  until  dissolved;  strain  into  the 
gelatine  and  stir  until  it  thickens.  Have  ready  a  mold,  scatter 
raspberries  over  the  bottom.  Put  on  a  layer  of  the  charlotte,  then 
put  the  rest  of  the  berries  on  top.  Put  the  remaining  charlotte 
around  and  over  the  berries,  covering  them  entirely.  Set  away 
over  night  to  harden. 

— Miss  Ruth  Wilkins. 


COLD    DESSERTS.  189 

Raspberry  Cream  Cakes. 

Put  1  cup  hot  water  and  34  cup  butter  over  the  fire.  As  soon 
as  it  boils,  add  1  cup  flour  and  stir  till  it  forms  a  large  ball.  Stand 
away  to  cool;  then  add  an  unbeaten  egg  and  beat  until 
smooth.  Add  4  eggs  this  way,  one  at  a  time,  and  after  the 
last,  beat  well  again.  Drop  from  a  tablespoon  onto  a  buttered 
baking  sheet  and  bake  about  ^2  hour,  or  until  they  feel  very  light, 
when  lifted.  When  cool,  remove  the  upper  portion  of  the  cake 
and  partly  fill  the  center  with  raspberry  cream  filling.  Replace 
the  top  crust  and  dust  with  powdered  sugar  and  serve  at  once.  In 
place  of  making  the  above  crust  one  can  buy  empty  cream  puff 
shells  and  use  in  the  same  way. 

Raspberry  Cream  Filling:  To  a  cup  of  double  cream,  add 
1  cup  of  raspberry  pulp  and  juice,  3^  cup  sugar  and  1  tablespoon 
lemon  juice.    Beat  all  until  thick.    Chill,  and  use  to  fill  cream  cakes. 

Raspberry  Mold. 

Soak  1  package  of  gelatine  in  3^  pint  cold  water  for  2  hours. 
Mash  together  3  pints  raspberries  and  1  pint  sugar,  and  let  the  mix- 
ture stand  for  2  hours.  Then  press  the  juice  through  a  fine  strainer. 
Pour  1}/^  pints  boiling  water  on  gelatine,  and  stir  till  it  is  dissolved; 
then  add  the  strained  and  sweetened  raspberry  juice  and  the  juice 
of  2  lemons.  Strain  through  a  cloth  and  pour  into  molds.  When 
cool,  set  into  the  refrigerator  until  the  jelly  is- firm  and  chilled. 

Cherry-Raspberry  Jelly. 

Mix  1  pint  cherry  juice  with  1  of  raspberry  juice;  sweeten  to 
taste.  Soak  3  tablespoons  gelatine  in  a  little  water  and  add  to 
heated  juice.  Strain  and  pour  into  mold  and  set  on  ice  to  stiffen. 
Serve  cold  with  cream  and  sugar. 


Cherry  Pudding. 

Three-fourths  package  gelatine;  }/2  pi^^t  hot  water;  1  pint  boil- 
ing water;  1  cup  Sherry  wine;  2  lemons  (grated  rind  of  1).  Soak 
the  gelatine  in  the  hot  water,  then  add  the  boiling  water,  Sherry 
wine  and  lemon  juice  and  rind.  Sweeten  to  taste.  Take  1  can  of 
California  cherries,  pit  and  drop  them  into  the  mold  after  the  mix- 
ture begins  to  congeal.  Serve  1  pint  of  sweetened  and  flavored 
whipped  cream*  around  the  mold. 


190  THE  MENDELSSOHN  CLUB  COOK  BOOK, 

Apricot  Cream. 

Whites  of  6  eggs  beaten  till  very  stiff.  Add  1  cup  canned  or 
stewed  apricots  and  whip  again.  Sweeten  to  taste  and  add  a  pinch 
of  salt.  When  very  light  and  well  mixed,  allow  to  cool  and  harden. 
Serve  ice  cold  with  whipped  cream  and  chopped  nuts. 

— Mrs.  Lena  Keith  Marsh. 

Peche  Melba  I. 

Cook  halves  of  peaches  in  sugar  syrup  flavored  with  vanilla; 
serve  on  a  round  slice  of  angel  cake  or  sponge  cake  on  which  has 
been  placed  a  layer  of  vanilla  ice  cream.  Pour  over  the  whole  a 
syrup  made  of  raspberry  juice  sweetened  and  slightly  thickened. 

PSche  Melba  II. 

Cut  with  a  cooky  cutter  a  round  slice  of  pound  cake  about  34 
inch  thick.  Put  this  in  the  bottom  of  a  champagne  glass.  Sur- 
round this  with  preserved  raspberries  or  strawberries.  Lay  on  the 
cake  )/2  canned  peach  hollow  side  up.  Fill  the  hollow  with  ice  cream 
and  cover  with  the  other  half  of  the  peach.  Pour  over  this  a  rich 
claret  sauce.     Finish  with  a  puff  of  whipped  cream  on  top. 

— Mrs.  Daisy  Force  Scott. 

Peach  Floating  Island. 

One  package  peach  Jell-0;  3  eggs;  3^  cup  sugar;  1  pint  milk; 
1  cup  whipped  cream;  1  pint  boiling  water;  1  tablespoon  corn- 
starch; 1  teaspoon  vanilla;  3^  glass  currant  jelly.  Pour  the  pint 
of  boiling  water  on  the  jell-o,  stir  until  dissolved;  then  set  aside  to 
cool.  Make  a  thin  custard  of  the  milk,  sugar,  egg  yolks,  cornstarch 
and  vanilla  extract,  pouring  it  into  a  shallow  dish  and  put  it  on  ice. 
Beat  the  whites  of  the  eggs  until  very  stiff  and  when  the  jell-o  be- 
gins to  thicken,  beat  it  with  a  wire  egg-beater  until  it  is  white,  then 
add  the  stiffly  beaten  egg  whites.  Lastly,  beat  in  the  whipped 
cream  and  continue  as  long  as  possible.  Then  with  a  large  spoon 
take  up  a  heaping  spoonful  of  the  jell-o  mixture  and  drop  it  lightly 
on  the  custard,  making  in  this  way  6  or  8  of  the  "islands."  Place 
a  teaspoon  of  the  currant  jelly  on  each  of  the  "islands." 

Delicious  Peach  Cream. 

Cook  1  pound  can  peaches  very  soft  with  3^  pound  sugar  and 
rub  through  a  sieve.  Soak  3^  package  gelatine  in  enough  water  to 
cover  it,  for  ^  hour,  then  stir  it  into  a  cup  of  boihng  hot  cream  or 


COLD    DESSERTS.  191 

rich  milk.     When  dissolved,  add  to  hot  marmalade.     When  cool, 

and  before  it  becomes  firm,  stir  in  1  pint  whipped  cream.     Put  in 

mold  and  set  on  ice. 

— Mrs.  W.  D.  Williams,  Omaha,  Nebr. 

Peaches  en  Surprise. 

Select  large  free  stone  peaches.  Chill.  Just  before  serving, 
pare  with  a  silver  knife  and  remove  stone  with  a  spoon.  Arrange 
on  a  platter.  Have  ready  whipped  cream,  sweetened  and  flavored, 
and  mixed  with  chopped  pecan  nuts.  Fill  the  peaches  with  the 
mixture.     Garnish  with  cherries  and  serve  at  once. 

Almond  Cream  with  Peaches. 

Pare  neatly  4  or  5  even-sized  ripe  peaches;  cut  them  in  rings 
crosswise;  discard  the  end  slices  and  sprinkle  powdered  sugar  over 
the  others.  Blanch  a  cup  of  almonds  and  shred  crosswise  very  fine. 
Place  a  pint  of  milk,  %  cup  granulated  sugar  and  a  pinch  of  salt 
over  the  fire  in  a  double  boiler;  dissolve  2  tablespoons  cornstarch 
in  a  little  cold  milk,  and  when  the  prepared  milk  boils,  add  it  grad- 
ually to  the  same,  stirring  constantly  for  15  minutes.  Remove 
from  the  fire,  add  3^  teaspoon  almond  extract  and  the  shredded 
nuts  and  beat  vigorously;  then  gently  fold  in  the  whites  of  3  eggs. 
Drain  the  peaches,  line  the  bottom  and  sides  of  a  wet  pudding 
mold  with  the  same,  pour  in  the  cream  and  let  the  whole  stand  in 
a  refrigerator  for  several  hours.  Serve  with  golden  sauce  or  whip- 
ped cream  poured  around  the  base. 

Heavenly  Hash. 
Drain  the  juice  from  1  can  of  peaches  and  add  to  the  juice  % 
cup  sugar  and  boil  together.  Take  3^  package  Cox's  gelatine  and 
dissolve  it  in  a  little  water.  Put  mixture  with  gelatine.  Make 
layers  of  3^  dozen  each  of  oranges  and  bananas,  sliced,  and  pour 
over  each  layer  some  of  the  juice.    Serve  with  whipped  cream. 

— Mrs.  a.  C.  Horton. 

Peach  Sponge-Cake  in  Jelly. 
Bake  a  delicate  sponge-cake  in  pretty  shape.  Pare  and  cut  in 
eighths  }/2  dozen  large  ripe  peaches;  simmer  the  kernels  in  a  little 
water;  strain,  make  a  rich  syrup  of  the  liquid,  and  when  cold  pour 
it  over  the  peaches  half  an  hour  before  they  are  needed.  Make  3 
pints  of  either  plain  lemon  or  sherry  wine  jelly  and  pour  3^  of  it 
into  a   large    mold.      Hollow   out  the  center  of  the  cake,  leaving 


192  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

the  bottom  and  sides  nearly  an  inch  thick.  When  the  jelly  is  al- 
most firm  set  the  cake,  top  upward,  in  the  center  of  it.  Fill  the 
cake  with  the  peaches  drained  from  the  syrup,  pour  the  remainder 
of  the  jelly  around  and  over  the  cake  and  set  it  in  the  refrigerator 
for  at  least  3  hours.  Invert  on  a  serving  dish,  pour  the  syrup  around 
and  accompany  with  whipped  cream. 

Baked  Peaches. 

Scald  1  dozen  firm  ripe  peaches,  and  remove  the  skins.  Have 
ready  about  %  cup  of  blanched  and  shredded  almonds.  Stick 
some  of  the  almonds  in  the  peaches,  and  arrange  them  in  an  earthen- 
ware baking  dish.  Prepare  a  syrup  by  boiling  1  cup  of  sugar  with 
1  cup  of  water  for  5  minutes,  add  the  remaining  almonds  and  pour 
over  the  peaches.  Set  in  the  oven  and  bake  until  the  peaches  are 
tender,  basting  frequently. 

Peach  Custard  Pudding. 
Mix  1  cup  of  stale  bread  crumbs  in  3  cups  of  milk,  add  3^  cup 
of  sugar,  the  well  beaten  yolks  of  4  eggs,  and  the  stiffly  beaten 
whites  of  2  eggs.  Pour  into  a  buttered  baking  dish,  set  in  a  pan  of 
hot  water,  and  bake  until  set.  Remove  from  the  oven,  spread 
with  a  thick  layer  of  pared  and  sliced  peaches,  and  cover  with  a 
meringue  made  from  the  w^hites  of  2  eggs  and  4  tablespoons  of 
sugar.     Return  to  the  oven  till  a  delicate  brown.     Serve  hot. 

Peach  Souffle. 
Pare  8  ripe  peaches  and  rub  the  pulp  through  a  coarse  sieve. 
Add  1  cup  of  powdered  sugar  and  the  yolks  of  3  eggs,  beaten  very 
light.  Beat  together  until  well  mixed  and  very  light.  Then  fold 
carefully  into  the  whites  of  6  eggs,  beaten  stiff.  Turn  into  a  bak- 
ing dish,  buttered  and  dusted  with  powdered  sugar  and  bake  in 
a  hot  oven  until  well  puffed  and  brown.     Serve  at  once. 

— Miss  Ruth  Wilkins. 

Apples  in  Bloom. 

Select  8  red  apples;  cook  in  boiling  water  till  soft,  turning 
them  often.  Have  water  half  surround  the  apples.  Remove  the 
skins  carefully  that  the  red  color  may  remain  and  arrange  on  a 
serving  dish.  To  the  water  add  1  cup  sugar,  grated  rind  of  1  lemon, 
juice  of  1  orange.  Simmer  till  reduced  to  1  cup.  Cool  and  pour 
over  apples.     Serve  with  cream. 

— Miss  Doris  Wood,  Omaha,  Nebr. 


COLD    DESSERTS.  193 

Apple  Compote. 
Pare  and  core  tart  apples.  Make  a  syrup  of  equal  parts  of 
sugar  and  water,  allowing  %  pound  sugar  to  1  of  fruit.  Add  to 
syrup  a  little  lemon  juice,  a  few  shreds  of  lemon  peel  and  sliced 
ginger.  When  it  boils,  drop  in  your  apples  and  cook  till  clear. 
Remove  carefully  to  dish.  Measure  your  syrup  and  for  every 
quart  allow  Yi  box  gelatine,  dissolve  and  stir  in  syrup.  Pour  over 
apples.     When  cool,  heap  whipped  cream  over  it. 

Porcupine  Apples. 

Select  nice  apples  of  equal  size.  Pare,  core  and  cook  in  rich 
syrup.  When  tender,  carefully  remove  from  syrup,  and  then  boil 
down  syrup  thick.  Dip  apples  in  this  syrup  and  arrange  on  dish. 
Stud  the  apples  thickly  with  slivered  blanched  almonds.  Fill  cen- 
ters with  currant  jelly  and  if  in  season,  garnish  the  edge  of  the  dish 
with  clusters  of  red  currants.     Serve  cold  with  whipped  cream. 

Apples,  Duchess  Style. 
With  a  vegetable  scoop  cut  about  2  dozen  balls  from  pared 
apples.  Make  a  syrup  from  a  cup  sugar  and  1  cup  water  and  1 
teaspoon  lemon  juice.  Cook  apples  in  this  till  tender,  then  drain 
and  roll  in  melted  currant  jelly.  Cook  the  parings  in  a  little  water 
and  put  through  a  press  and  simmer  in  the  syrup  till  thick.  When 
cool,  drop  the  marmalade  thus  made  about  the  balls  and  sprinkle 
with  chopped  nuts.     Serve  with  cream. 

Stuffed  Apples. 

Wipe  and  core  several  apples.  Chop  an  equal  amount  of  pecans 
and  raisins  or  dates.  Season  with  cinnamon  or  mace  and  sweeten 
to  taste.  Add  a  dash  of  salt.  Fill  core  cavities  with  mixture  and 
sprinkle  outside  with  sugar.  Put  in  a  pan  close  together  and  pour 
over  them  enough  water  to  half  cover  the  apples.  Bake  till  ten- 
der, basting  frequently.    Put  in  serving  dish  and  pour  over  the  juice. 

— Mrs.  H.  N.  Wood,  Omaha,  Nebr. 

Apple  Snow  Balls. 
Pare,  core  and  steam  until  soft,  6  nice  tart  white  fleshed  apples. 
Put  through  a  colander  or  potato  ricer;  add  1  teaspoon  lemon  juice 
for  each  apple  and  sugar  to  taste.     Dissolve  3^  ounce  gelatine  in 


194  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

as  little  water  as  possible  and  add  to  apples;  allow  this  to  become 
quite  cold,  then  whip  in  a  meringue  made  of  the  whites  of  4  eggs 
and  4  ounces  of  sugar.  Heap  this  in  balls  or  pyramids  on  a  flat 
dish.  Decorate  each  pyramid  with  a  spoonful  of  preserved  cher- 
ries or  strawberries.  Make  a  boiled  custard  from  the  yolks  of  the 
eggs  and  pour  around  the  snow  balls. 

Custard:  Put  1  pint  of  milk  on  to  boil  in  double  boiler.  Beat 
the  yolks  of  4  eggs  and  2  tablespoons  of  sugar  till  light.  Add  to 
boihng  hot  milk  and  cook  2  minutes.  Add  1  teaspoon  vanilla  and 
cool. 

Apple  Souffle. 

Soak  3^  box  gelatine  in  3^  cup  cold  water  till  dissolved;  then 
pour  in  }{  cup  boihng  water.  Add  juice  of  1  lemon  and  1  cup  sugar. 
Add  1  pint  apples,  steamed  and  strained.  When  it  begins  to  set, 
beat  until  light.  Add  beaten  whites  of  3  eggs  and  beat  again. 
Serve  cold  with  preferred  sauce. 

— Mrs.  H.  E.  Starrett,  Oak  Park,  111. 


Croquante  of  Apples. 

Soften  3^  box  gelatine  in  an  equal  amount  of  water;  boil  1 
cup  sugar  in  3^  cup  water  for  5  minutes,  add  the  gelatine  and  stir 
until  it  is  dissolved;  remove  from  the  fire,  add  a  tablespoon  lemon 
juice  and  2  of  orange  juice;  strain,  add  a  cupful  rich  apple  juice 
and  set  the  bowl  in  a  panful  of  ice.  Boil  2  cups  sugar  and  1  of  water 
until  mass  is  brittle,  then  take  from  the  fire;  butter  a  plain  mold, 
dip  lady-fingers  or  macaroons  in  the  syrup  and  neatly  line  the  bot- 
tom and  sides  and  set  aside  to  harden.  When  the  jelly  begins  to 
stiffen  beat  until  light,  add  the  stiffly  beaten  whites  of  the  eggs 
and  whip  until  light  and  foamy  all  through;  fill  the  mold  and  set 
in  a  cold  place  to  harden  for  4  or  more  hours.  Serve  with  chilled 
custard  sauce  or  whipped  cream. 

Rice  Apples. 

Boil  }/2  pound  rice  till  well  cooked  with  1  quart  milk  and  3^ 
cup  sugar.  Pare  and  remove  cores  from  7  or  8  apples;  place  in 
pudding  dish  and  put  a  teaspoon  of  red  jam  or  jelly  in  the  cavity 
of  each  apple  and  some  cream  or  lump  of  butter,  then  fill  with 
sugar.  Spread  the  cooked  rice  in  and  around  the  apples,  leaving 
the  top  uncovered  and  bake  till  apples  are  soft.  Frost  with  whites 
of  2  eggs,  then  brown.     Serve  with  sweetened  cream. 


COLD  DESSERTS.  195 

Apple  Gelatine  Cream. 

Wash,  quarter  and  stew  enough  tart  apples  to  make  a  pint  of 
juice;  add  a  little  stick  of  cinnamon  to  the  water  and  when  soft, 
drip  through  a  cheese  cloth.  Soften  3^  box  gelatine  in  y^  cup  cold 
water;  bring  the  fruit  juice  to  a  boil,  add  %  cup  sugar  and  the 
gelatine,  stir  until  dissolved  and  pour  into  a  deep  bowl  set  in  ice. 
When  the  jelly  begins  to  stiffen,  beat  with  an  egg  beater  until  light 
and  stiff  enough  to  drop;  add  a  pint  of  cream,  whipped  to  a  stiff 
froth,  and  sweetened;  fold  together  until  smooth,  place  in  a  mold 
and  set  in  a  refrigerator  and  let  stand  for  4  or  more  hours.  Serve 
with  strawberry  preserves  and  lady-fingers. 

Apple  Fluff. 
Put  1  cup  rich  milk  to  heat  in  double  boiler.  Beat  yolk  of  1  egg 
with  1  good  tablespoon  sugar  and  add  to  milk;  cook  to  thin  custard; 
add  a  pinch  of  salt.  When  cool,  flavor  with  vanilla  and  set  on  ice. 
Take  1  large  apple,  peel  and  grate  it  into  the  beaten  white  of  1  egg 
and  sprinkle  3^  cup  sugar  over  apple  as  you  grate  it  to  keep  apple 
from  getting  dark,  then  beat  Y2  hour.  When  done,  pour  custard 
over  the  fluff  leaving  little  bits  of  fluff  standing  in  custard. 

— Mrs.  F.  a.  Bennett. 

Grated  Apple  Pudding. 

Grate  7  large  tart  apples;  beat  the  yolks  of  8  eggs  with  2  cups 
pulverized  sugar  until  thick  like  a  batter;  add  the  grated  apple;  1 
dozen  lady-fingers,  grated;  the  grated  peel  of  1  lemon,  and  the 
stiff  beaten  whites  of  the  eggs.  Strew  blanched  almonds  on  top. 
Bake  in  a  well  greased  form.     Eat  with  whipped  cream. 

Green  Apple  Cream. 
Core  and  quarter  6  tart  apples;  put  in  a  sauce  pan  with  enough 
water  to  cover,  and  cook  slowly  till  tender.  Add  Y2  cup  sugar 
and  put  through  sieve;  add  the  beaten  yolks  of  4  eggs.  Cook-  in 
double  boiler  till  thick,  stirring  constantly.  Turn  into  sherbet 
glasses  and  let  cool.    Serve  with  a  spoonful  of  whipped  cream  on  top. 

Apple  Meringue. 
Eight  tart  apples  stewed  with  1  cup  water  and  put  through  a 
sieve;  add  1  cup  sugar,  1  teaspoon  lemon  juice  and  the  well  beaten 
yolks  of  4  eggs;  bake  in  a  buttered  pudding  dish  20  minutes  in  a 


196  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

quick  oven.  Make  a  meringue  of  the  4  whites  of  eggs  and  2  table- 
spoons of  fine  sugar.  Put  on  top  and  brown  hghtly.  Serve  very 
cold  with  cream  and  lady-fingers. 

Apple  Custard. 
Pare  and  core  5  good  sized  sour  apples.  Stand  in  a  baking 
dish  and  put  1  tablespoon  of  sugar  into  each  core;  add  a  grating  of 
nutmeg  and  juice  of  1  lemon.  Cook  in  oven  or  steam  till  tender. 
Put  1  pint  milk  in  double  boiler;  separate  4  eggs;  beat  yolks  and 
^  cup  sugar  till  light;  add  to  hot  milk  and  cook  to  a  custard; 
flavor.  Arrange  apples  in  a  pudding  dish,  pour  the  custard  over 
them,  and  cover  with  whipped  cream  or  meringue. 

Compote  of  Pears. 

Pare,  core  and  cut  in  halves  the  pears.  Make  a  syrup  of  equal 
parts  of  sugar  and  water  and  the  juice  of  1  lemon.  Stew  pears  in 
this  syrup  till  done.  Remove  to  the  dish  in  which  they  are  to  be 
served,  and  pour  over  them  a  lemon  gelatine  jelly.  When  cooL 
pour  over  all  the  syrup  which  has  been  cooked  down  till  thick. 
Serve  very  cold  with  cream. 

Jellied  Bartlett  Pears. 

Neatly  pare  and  core  5  even-sized  ripe  Bartlett  pears;  lay 
them  in  the  bottom  of  a  graniteware  pan,  spread  a  cupful  granu- 
lated sugar  over  the  top,  cover  with  boiling  water  and  let  simmer, 
closely  covered  until  tender.  Skim  out  the  fruit,  strain  the  syrup 
and  add  enough  boihng  water  to  make  1  quart.  If  there  is  not  a 
decided  flavor  to  the  pears,  add  a  teaspoon  of  lemon  and  a  table- 
spoon of  orange  juice,  and  make  a  plain  gelatine  jelly.  Pour  3^  of 
the  jelly  into  a  wet  round  mold,  and  when  it  is  nearly  firm  lay  the 
fruit,  pared  side  downward,  on  top  of  it  to  form  a  wheel  with  the 
stem  ends  diverging  from  the  center.  Pour  the  remainder  of  the 
jelly  over  the  fruit  and  place  in  a  refrigerator  for  4  or  more  hours 
to  mold.  Serve  with  whipped  cream  and  accompanied  with  sponge 
cake.  — Katherine  B.  Johnson. 

Baked  Pears. 

Core  and  pare  large  nice  pears.  Stuff  with  sliced  candied  gin- 
ger. Bake  slowly  in  the  oven  with  only  enough  water  to  keep  from 
burning.  When  done,  place  in  a  dish,  on  ice.  Cut  marshmallows 
up  in  small  pieces,  soak  in  slightly  sweetened  cream  for  several 
hours.     When  ready  to  serve,  pour  cream  mixture  over  the  pears. 


COLD    DESSERTS.  197 

Orange  Jelly  Cases. 

Soak  3^  box  gelatine  in  3^  cup  of  cold  water,  then  dissolve  it 
in  3^  cup  of  boiling  water;  add  3^  cup  of  sugar  and  strain  into  1  cup 
orange  juice  and  the  juice  of  1  lemon.  Turn  into  a  shallow  pan. 
When  firm,  turn  out  on  a  flat  surface,  dip  a  large  knife  in  hot  water 
and  cut  the  jelly  in  squares.  Scoop  out  small  cases  in  the  top  of 
each  square  and  set  in  the  ice  box  to  stiffen  again.  These  cases 
may  be  filled  with  strawberries,  unsweetened,  as  the  first  course 
of  a  dinner  or  lunch  or  with  berries  and  whipped  cream  as  a  dessert. 

Orange  Surprise  I. 

Cut  oranges  in  halves  crosswise;  remove  juice  and  pulp,  leav- 
ing the  skin  in  good  condition  for  serving  jelly.  For  1  pint  juice, 
soften  3^  package  of  gelatine  in  3^  cup  cold  water  and  dissolve  with 
3^  cup  of  boiling  water.  Add  1  cup  sugar  and  juice  3^  lemon,  stir 
until  dissolved,  strain  and  add  the  orange  juice.  Carefully  remove 
all  the  seeds  from  the  orange  juice,  but  do  not  strain,  as  small 
pieces  of  tender  pulp  are  not  objectionable  in  the  jelly.  Mold  the 
jelly  in  teacups,  selecting  such  as  are  about  the  size  of  the  orange 
skins.  When  ready  to  serve,  remove  the  jelly  from  cups  and  put 
in  the  orange  skins,  and  set  these  in  pan  of  shaved  ice.  Cover  the 
jiglly  with  meringue  and  brown  delicately  in  a  very  hot  oven. 

— Miss  Ruth  Wilkins. 
Orange  Surprise  II. 

Select  nice  round  oranges,  and  cut  in  halves.  Remove  the  in- 
side pulp  with  a  spoon  and  clean  nicely.  Throw  the  shells  in  cold 
water.  Prepare  a  stiff  orange  gelatine  jelly  mixture  and  a  char- 
lotte russe.  Fill  1  of  the  orange  shells  with  the  orange  jelly  mixture 
and  the  other  half  with  charlotte  russe.  Let  get  firm.  Then  tie 
together  with  2  strands  of  narrow  white  and  orange  ribbon. 
Serve  on  a  plate  surrounded  with  sprays  of  green  or  feathery 
white  blossoms. 

Orange  Marshmallow  Cream. 

Cut  up  in  small  pieces  with  scissors  1  cup  marshmallows.  Cover 
with  1  cup  orange  juice  and  pulp.  Allow  to  soak  4  or  5  hours. 
Whip  in  1  pint  whipped  cream.     Serve  cold. 

Orange  Fool. 

Add  gradually  the  juice  of  3  large  oranges  to  8  thoroughly 
beaten  eggs.  Then  whip  in  3^  pint  of  rich  cream  and  sugar  to  taste. 
Put  in  a  double  boiler  and  allow  to  thicken,  but  not  boil.  Chill 
and  serve  with  cream. 


198  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Orange  Charlotte. 

Take  3^  box  of  gelatine  and  soak  in  i^  cup  of  cold  water. 
When  soft,  add  3^  cup  of-  boiling  water,  1  cup  of  sugar  and  juice  of 
1  lemon.  Strain.  Add  to  this  1  cup  of  orange  juice  and  fold  in  the 
well  beaten  whites  of  5  eggs.  Line  a  mold  with  sliced  oranges  and 
fill  mold  with  the  above  mixture.  Set  aside  to  harden.  Can  be 
served  with  whipped  cream  or  custard. 

Orange  Float. 

One  quart  water;  1  cup  sugar;  pulp  and  juice  of  2  lemons. 
Let  it  come  to  a  boil,  thicken  with  4  tablespoons  cornstarch.  Boil 
10  or  12  minutes,  stirring  constantly.  When  cold,  pour  over 
oranges.    Spread  over  the  whites  of  2  eggs,  beaten  and  sweetened. 

Buttercup  Jelly. 

Soak  ]/2  box  gelatine  in  3^  cup  cold  water.     Mix  the  beaten 

yolks  of  3  eggs  with  1  pint  boiling  water.     Pour  over  gelatine; 

when  dissolved,  add  1  cup  sugar,  1  cup  orange  juice  and  juice  of  1 

lemon.     Strain  and  mold. 

— Mrs.  T.  V.  Engstrom. 

Orange  Jelly  en  Surprise. 

One-half  box  gelatine  soaked  in  3^  cup  cold  water;  1  cup 
sugar;  2  cups  boiling  water.  Strain  through  a  cloth;  add  the  juice 
of  1  lemon  and  1  cup  orange  juice.  Line  a  border  mold  with  orange 
or  tangerine  quarters,  fill  with  orange  fruit  jelly,  putting  ice  in 
center  of  mold  to  chill  quickly.  When  set  and  cold,  remove  from 
mold  and  fill  center  with  whipped  cream  sweetened  and  flavored 

with  orange  syrup. 

— Lena  Keith  Marsh. 

Orange  Blanc  Mange. 

Scald  1  pint  milk  in  a  double  boiler.  Beat  the  yolks  of  4  eggs 
with  3^  cup  sugar  and  a  pinch  of  salt.  Add  to  milk  carefully,  cook 
till  thick  and  flavor  with  1  teaspoon  vanilla  and  chill.  Cut  3  oranges 
in  small  pieces,  cover  with  sugar  and  stand  on  ice  3^  hour.  When 
ready  to  serve,  pour  the  blanc  mange  over  the  oranges  and  beat 
together.  Beat  the  whites  very  stiff  with  3  tablespoons  powdered 
sugar.  Heap  on  a  plate  and  brown  quickly  and  delicately  in  the 
oven.     Then  carefully  slip  them  off  on  top  of  the  pudding. 

— Mrs.  Mabelle  Crawford  Welpton,  Omaha,  Nebr. 


*  COLD  DESSERTS.  199 

Honey  Comb  Pudding. 

Soak  a  scant  3^  package  gelatine  in  3^  pint  cold  water.     Mix 

1  cup  sugar  with  the  juice  of  2  oranges  and  the  grated  rind  of  1 
orange.  Stir  the  soaked  gelatine  into  1  cup  boihng  water,  add  sugar 
and  orange  and  stir  over  the  fire  just  long  enough  to  dissolve  the 
gelatine.  Strain  and  stir  in  gradually  the  beaten  yolks  of  3  eggs. 
Return  to  fire  in  double  boiler  and  stir  steadily  till  mixture  coats 
the  spoon,  then  remove  and  set  aside  to  cool.  Then  beat  into  cus- 
tard 1  pint  whipped  cream.  Pour  into  a  mold  which  has  been 
dipped  in  cold  water.     Chill,  and  serve  with  whipped  cream. 

— Mrs.  S.  S.  Brumbaugh. 

Hamburg  Sponge  with  Whipped  Cream. 

Heat  the  juice  of  2  lemons  and  Yi  cup  sugar.  Beat  together 
the  yolks  of  8  eggs  and  Yi  cup  sugar  and  add  to  above  mixture. 
Cook  in  double  boiler  till  thick.  Then  add  3^  package  gelatine 
softened  in  cold  water.  Reheat.  Remove  from  the  fire  and  fold 
in  stiffly  beaten  whites  of  8  eggs.  Pour  in  border  mold  and  set  on 
ice.  When  set,  fill  center  with  whipped  cream  and  garnish  with 
cherries. 

Lemon  Whip. 

Beat  the  yolks  of  4  eggs  for  a  long  time  with  4  tablespoons 
sugar.  Add  2  tablespoons  boiling  water;  juice  and  rind  of  1  lemon; 
a  pinch  of  salt.  Cook  together  in  a  double  boiler,  stirring  con- 
stantly until  like  thick  cream.    Beat  the  whites  of  the  4  eggs  with 

2  tablespoons  sugar  till  very  stiff,  then  stir  into  the  cooked  mix- 
ture. Beat  till  it  is  hke  a  yellow  puffy  ball.  Chill  and  serve  in 
champagne  glasses.  — Mrs.  Elliott  Bartlett. 

Lemon  Sponge. 

Cover  ]/2  box  gelatine  with  3^  cup  cold  water  and  let  soak  till 
soft.  Then  add  1  pint  boiling  water  and  stir  till  dissolved.  Then 
add  2  cups  sugar  and  juice  of  3  lemons.  Strain  into  tin  basin.  Set 
this  in  a  pan  of  ice  water  and  let  stand  till  cold,  stirring  occasion- 
ally. When  cold,  beat  till  thick  and  light.  Then  add  the  stiffly 
beaten  whites  of  3  eggs  and  beat  again.  Pour  in  a  mold  to  harden. 
Serve  with  a  cold  custard  sauce  poured  around  it. 

Banana  Cream. 

Soak  }/2  box  of  gelatine  in  ^  cup  of  cold  water  for  3^  an  hour. 
Then  add  Y^  cup  of  hot  water,  and  stir  over  hot  water  until  thor- 
oughly dissolved.     Pare  and  mash  sufficient  ripe  bananas  to  make 


200  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

2  cups;  add  ^  cup  sugar  and  the  dissolved  gelatine.  Stir  until 
cold  and  thick,  then  fold  in  1  pint  of  cream,  whipped  stiff.  Orna- 
ment the  bottom  of  a  wet  mold  with  candied  or  preserved  fruits. 
When  the  cream  is  thick,  but  not  stiff,  pour  it  carefully  into  the 
mold,  and  set  aside  to  harden. 

— Miss  Ruth  Wilkins. 

Banana  Cream  and  Rhubarb  Jelly  Mold. 

An  attractive  combination  is  made  by  filling  a  ring  mold  with 
the  banana  cream  per  above  recipe  and  filling  the  center  with  a 
rhubarb  gelatine  jelly  and  serving  with  whipped  cream. 

— Miss  Annie  Walton. 

Banana  Cream  II. 

Mash  5  ripe  bananas  with  5  tablespoons  sugar.  Have  ready 
]/2  pint  cream  whipped  to  a  stiff  froth;  add  mashed  fruit,  1  table- 
spoon brandy  and  juice  of  1  lemon.  Mix  well,  and  add  3^  ounce 
of  gelatine,  dissolved.     Beat  gently.     Cool  on  ice. 

Banana  Cream  Cake. 
Bake  a  sponge  cake  in  2  layers.  Slice  nice  ripe  bananas  length- 
wise in  halves.  Have  ready  some  stiffly  whipped  cream.  Place 
bananas,  dusted  with  fine  sugar  and  cream,  over  them  between 
the  2  layers.  Make  a  stiff  meringue;  pour  over  all.  Brown  quickly 
and  delicately  in  oven.     Serve  with  red  fruit  sauce. 

Grape  Pudding. 

One  pint  canned  grape  juice;  juice  of  1  lemon;  3^  box  gela- 
tine, dissolved  in  1  cup  cold  water;  sweeten  to  taste;  add  a  pinch 
of  salt.  Stir  in  some  sliced  green  grapes,  and  3^  cup  sliced  almonds. 
Put  in  molds  and  let  harden  on  ice.  When  solid,  turn  on  platter 
and  fill  center  with  whipped  cream.    Garnish  with  bunches  of  grapes. 

— Caroline  Keith  Day. 

Red  Pudding. 

One  glass  currant  jelly;  3^  pint  red  raspberry  jam.  Add  1  pint 
water  and  2  or  3  pieces  cinnamon.  Boil  till  the  jelly  melts,  then 
strain.  Add  3^  cup  each  of  finely  sliced  almonds  and  citrons.  Boil 
20  minutes,  then  thicken  with  cornstarch  and  cook  till  starch  is 
done.     Serve  cold  with  whipped  cream. 

— Mrs.  C.  R.  Smith,  Victor,   Montana. 


COLD  DESSERTS.  201 

Rhubarb  Jelly  with  Whipped  Cream. 

Wash  and  cut  in  %  inch  pieces  1  pound  of  fresh  rhubarb.  Put 
into  a  baking  dish  with  1  cup  granulated  sugar,  1  cup  water,  13^ 
inch  piece  Canton  ginger,  3  shavings  lemon  peel,  %  inch  long. 
Cover,  bake  in  oven  until  tender.  Remove  from  oven;  cool,  and 
pick  out  lemon  peel  and  ginger.  To  this  add  2  level  teaspoons 
granulated  gelatine  and  the  package  of  coloring  found  in  each  box, 
previously  soaked  in  ^  cup  cold  water  and  dissolved  over  hot 
water.  Lastly  add  1  tablespoon  lemon  juice.  Turn  the  mixture 
into  fancy  ring  mold  which  has  been  chilled,  and  wet  with  cold 
water.  Place  on  ice.  When  thoroughly  chilled,  turn  on  fancy 
platter,  heap  whipped  cream  in  center  and  drop  large  spoonfuls 
around  mold  of  jelly.     Garnish  each  with  a  Maraschino  cherry. 

Chocolate  Broman-Gelon  with. Rice. 

Cook  1  teacup  full  of  rice  in  steam  cooker,  sweeten  and  season 
well  and  add  small  piece  of  butter.  Pour  in  mold  or  dish  and  let 
cool.  Dissolve  1  package  of  chocolate  broman-gelon  in  1  pint  boil- 
ing water  according  to  directions  on  chocolate  broman-gelon  pack- 
age. Pour  over  rice  when  it  begins  to  thicken.  When  congealed, 
serve  with  whipped  or  plain  cream.  The  rice  receives  a  very  de- 
licious flavor  from  the  chocolate. 

Neapolitan  Cream. 

Dissolve  1  package  of  cherry,  lemon  and  chocolate  broman- 
gelon  each  in  1  pint  boiling  water  and  separate  pans.  Have  a  loaf- 
pan  from  3  to  4  inches  deep  and  about  8  or  9  inches  in  length.  First 
take  your  cherry  broman-gelon  and  set  on  ice  until  it  begins  to  con- 
geal, beat  it  with  an  egg  beater  until  Very  light  and  stiff.  Pour  in 
pan  and  place  on  ice.  Then  beat  the  chocolate  in  the  same  manner, 
pour  over  the  beaten  and  congealed  cherry,  then  pour  the  beaten 
lemon  as  above  over  the  chocolate  and  set  on  ice  to  congeal.  Gut 
in  slices  and  serve  with  macaroons  and  lady  fingers. 


Cherry  Hill  Frutti. 
Dissolve  1  package  of  cherry  broman-gelon  in  1  pint  boiling 
water.  When  cooled  to  consistency  of  thick  syrup  whip  with  egg 
beater  until  it  appears  like  whipped  cream,  add  cup  of  nut-meats, 
figs  and  candied  cherries,  cut  fine.  Stir  all  together.  Set  on  ice 
to  congeal.     Serve  with  cream  and  lady  fingers. 


202  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Fruit  Salad. 
Dissolve  1  package  of  orange  broman-gelon  in  1  pint  boiling 
water.  Let  cool  to  a  thin  syrup.  Cut  oranges  shape  of  tiny  bas- 
kets. Scrape  out  pulp  of  orange  and  use  in  the  salad,  also  half  cup 
nuts  and  figs,  candied  cherries  and  bananas  and  pineapple  if  de- 
sired, all  cut  fine.  Stir  all  into  the  broman-gelon  which  has  been 
partly  congealed  and  place  in  orange  baskets.  Serve  with  whipped 
cream. 

Mint  Jelly. 

Dissolve  1  package  of  lemon  broman-gelon  and  juice  of  1  or  2 
lemons  to  taste  in  1  pint  of  boiling  water.  Cool  to  consistency  of 
syrup.  Add  the  strong  tea  of  1  cup  of  fresh  mint,  pour  in  indi- 
vidual molds  and  set  on  ice  to  congeal.    Serve  with  roast  lamb. 

Cranberry  Foam. 
Whip  the  whites  of  4  eggs  till  stiff.  Add  a  pinch  of  salt  and  a 
cupful  of  powdered  sugar.  Beat  more  until  very  stiff.  Then  add 
a  little  at  a  time,  %  of  a  cup  of  cranberry  jelly.  Beat  till  thor- 
oughly mixed  and  very  light.  Chill,  and  serve  in  sherbet  glasses 
with  a  teaspoon  of  whipped  cream  on  top  of  each  glass. 

Russian  Fruit  Jelly. 

One-half  box  gelatine  soaked  in  3^  cup  cold  water.  Make  a 
syrup  of  1  cup  sugar  and  2  cups  boiling  water.  Add  1  cup  grape 
juice  and  juice  of  1  lemon.  Stir  in  gelatine  and  strain.  When  cool, 
add  beaten  whites  of  3  eggs  and  beat  till  stiff.  Pour  into  molds. 
Serve  with  whipped  cream  and  nuts  or  custard  sauce. 

Gelatine  Fruit  Pudding. 

One-third  cup  Cox's  gelatine;  1  cup  boiling  water;  1^^  cups 
sugar;  juice  of  1  lemon;  whites  of  4  eggs,  beaten  stiff.  Put  the  gela- 
tine in  a  cup  and  fill  with  cold  water  and  soak.  Add  boiling  water 
and  sugar  and  lemon  juice.  Strain  and  cool.  Then  beat  in  whites 
of  eggs.     Pour  over  fruit.     Peaches,  pears,  bananas  and  California 

grapes  are  best. 

— Mrs.  T.  V.  Engstrom. 

Fruit  Souffle. 

Three-fourths  cup  peach,  apricot  or  quince;  a  little  salt;  whites 
of  3  eggs;  sugar.     Rub  the  fruit  through  a  sieve.     If  canned  fruit 


COLD    DESSERTS.  203 

is  used,  first  drain  from  syrup.  Heat  and  sweeten,  if  needed.  Beat 
whites  of  eggs  till  stiff,  add  gradually  fruit  pulp  and  con- 
tinue beating.  Turn  into  buttered  and  sugared  individual  molds. 
Have  it  %  full.  Set  molds  in  a  pan  of  hot  water  and  bake  in  a  slow 
oven  till  firm.     Serve  with  whipped  cream. 

— Miss  Eloise  Wood,  Omaha,.  Neb. 

Fruit  Cones. 
Press  peaches,  plums  and  pears  through  a  sieve.  To  every 
pint  of  pulp  add  3^  pint  each  of  sugar  and  water.  Bring  to  boiling 
point.  Then  add  2  tablespoons  cornstarch  dissolved  in  cold  water. 
When  thick,  fold  in  6  egg  whites,  beaten  stiff.  Divide  this  mix- 
ture and  color  half  with  pink.  Mold  in  layers  in  cups.  When  cold 
and  hard,  turn  out  on  round  slices  of  sponge  cake.  Sprinkle  with 
nut  meats  and  garnish  with  spoonful  of  whipped  cream. 

Tropical  Snow. 

One-half  dozen  sweet  oranges;  3^  dozen  bananas;  1  cocoanut 
(grated);  }^  cup  lemon  juice  or  (1  glass  wine);  powdered  sugar  to 
taste.  Cut  bananas  in  small  pieces,  divide  oranges  in  sections  and 
remove  seeds.  Arrange  in  layers,  oranges  sprinkled  with  sugar, 
then  bananas  sprinkled  with  sugar,  then  cocoanut  sprinkled  with 
sugar.  Add  a  few  drops  of  lemon  juice.  Shape  like  pyramid;  pour 
over  this  sweetened  whipped  cream. 

— Miss  Elsinore  Ketcham. 

Fruit  Pudding. 
One  quart  cherries  or  other  fruit.  Add  a  little  water  if  very 
rich  and  sugar  to  taste.  Shave  nut  meats  very  fine  and  add  to  fruit. 
Add  enough  cornstarch  to  set,  and  cook  till  cornstarch  is  done. 
Serve  cold  in  sherbet  glasses  with  whipped  cream  sprinkled  with 
nuts. 

— Mrs.  C.  R.  Smith,  Victor,  Montana. 

Ivory  Jelly  with  Cherries. 
Soak  3^  box  of  gelatine  in  3^  cup  of  milk.  Scald  2  cups  of 
milk  and  1  cup  of  cream  with  the  yellow  rind  of  3^  lemon;  then  add 
^  cup  of  sugar  and  the  softened  gelatine.  Strain.  Decorate  a 
mold  with  whole  cherries  or  any  other  small  fruit,  dipped  in  a  lit- 
tle of  the  dissolved  gelatine  to  make  it  keep  in  place.  When  the 
gelatine  is  cool,  but  not  thick,  turn  it  into  the  mold  and  set  away 
to  stiffen.  — Miss  Ruth  Wilkins. 


204  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Grape-Fruit  Jelly  en  Surprise. 

One  box  gelatine  soaked  in  ^  cup  cold  water;  1  cup  sugar;  2 
cups  boiling  water.  Strain  through  a  cloth.  Add  1  cup  grape-fruit 
juice  and  the  juice  of  1  lemon  and  the  beaten  whites  of  3  eggs. 
Add  }/2  cup  pistachio  nuts  or  pignolia  nuts  and  blanched  almonds, 
sliced  lengthwise.  Make  a  boiled  custard  of  2  cups  hot  milk  with 
the  yolks  of  3  eggs,  slightly  beaten;  ]4  cup  sugar;  3^  teaspoon  but- 
ter and  a  dash  of  salt.  Beat  in  the  beaten  whites  of  3  eggs  and  1 
tablespoon  dissolved  gelatine.  Cook  in  double  boiler,  beating  con- 
stantly. Add  }/2  cup  each  candied  fruit  (chopped),  and  macaroons, 
1  teaspoon  vanilla.  Put  a  bowl  in  the  center  of  a  mold,  fill  the 
space  between  with  the  jelly;  when  cold  and  firm,  remove  the  bowl 
by  filling  with  hot  water  for  an  instant.  When  jelly  is  set,  fill 
space  with  custard  which  must  be  cold,  but  not  set.  Place  on  ice 
for  2  hours. 

— Mrs.  Lena  Keith  Marsh. 

Prune  Whip. 

Beat  the  whites  of  10  eggs  stiff.  Add  to  this  1  cup  of  sugar 
into  which  has  been  stirred  3^  teaspoon  cream  of  tartar.  Beat  this 
till  it  is  like  a  stiff  meringue.  Have  ready  1  cup  of  prunes  which 
have  been  cooked  and  chopped  fine.  Fold  these  carefully  into  the 
eggs.  Put  in  an  enameled  pudding  dish,  set  this  in  a  pan  of  hot 
water  and  bake  about  20  minutes  in  a  slow  oven.  This  will  serve 
about  10  people.  When  put  together  this  way  I  have  never  known 
this  pudding  to  fall. 

— Mrs.  0.  R.  Brouse. 


Yellow  Prune. 

Soak  1  pound  yellow  prunes  over  night,  then  cook  in  a  little 
sugar  until  soft.  Put  through  a  colander  and  add  1  egg,  not  beaten, 
and  )/2  cup  granulated  sugar.  Beat  for  3^  hour.  Put  in  mold  and 
serve  with  whipped  cream. 

— Mrs.  E.  St.  John. 


Puzzle  Pudding. 

One  cup  prunes,  chopped  fine;  1  cup  English  walnuts,  chop- 
ped fine;  IJ^  cups  sugar;  whites  of  6  eggs.  Bake  40  minutes  and 
serve  with  whipped  cream. 

— Mrs.  W.  D.  Williams,  Omaha,  Nebr. 


COLD    DESSERTS.  205 

Prune  Jelly. 

Soak  1  pound  prunes  in  1  quart  water  for  3  hours.  Strain  off 
water  and  add  to  it  1  pouijd  sugar.  Let  it  come  to  a  boil.  Re- 
move pits  from  prunes  and  cut  prunes  into  small  pieces.  Add  to 
water  and  sugar  and  boil  15  minutes.  Stir  in  3^  box  gelatine 
which  has  been  soaked  in  cold  water.  Add  the  juice  of  1  lemon 
and  }/2  cup  sliced  blanched  almonds.  Mold  and  chill.  Serve  with 
whipped  cream. 

Prune  Toasts. 

Wash  the  prunes  carefully,  then  cover  with  cold  water  and 
soak  several  hours  or  over  night.  Set  over  the  fire  in  the  water  in 
which  they  have  been  soaking,  and  simmer  until  very  tender,  and 
the  liquid  is  reduced  to  a  thick  syrup.  Remove  the  seeds,  press  the 
pulp  through  a  sieve,  and  mix  to  a  paste  with  the  syrup.  Spread 
this  thick  on  slices  of  whole  wheat  bread,  toasted,  and  serve  with 
cream  or  boiled  custard. 

Date  Pudding. 

One-half  pound  English  walnuts;  ^  pound  dates;  1  cup  sugar; 
3  teaspoons  baking  powder;  5  eggs  (whites).  Mix  sugar  and  bak- 
ing powder,  then  add  dates  and  nuts,  chopped.  Lastly  add  the 
stiffly  beaten  whites  of  the  eggs  and  bake  in  a  moderate  oven 
about  Yi.  hour.     Serve  cold  with  cream. 

— Miss  Lila  L.  Haskell,  New  York. 


Date  Mold. 

Mash  1  pound  dates  and  soak  in  4  cups  cold  water  for  2  hours. 
Drain  off  this  water  and  put  in  a  sauce  pan  with  13^  cups  sugar. 
Stir  until  sugar  is  dissolved.  Stone  the  dates  and  add  to  the  syrup. 
Cook  until  tender.  Just  before  removing  from  fire,  stir  in  3^  box 
gelatine  which  has  soaked  3^  hour  in  3^  cup  cold  water.  Add  the 
juice  of  1  lemon.  Stir  over  fire  until  gelatine  is  dissolved.  Turn 
into  wet  molds  and  set  in  cool  place  to  harden.  Serve  with  whip- 
ped cream  and  chopped  walnuts. 


Compote  of  Figs. 

Put  1  pound  of  pulled  figs  in  a  bowl  and  cover  them  with  water. 
Let  soak  for  several  hours,  or  until  they  are  softened  and  expanded. 
Then  press  each  one  into  natural  shape  and  pile  on  a  dish.    Take 


206  THE  MKNDELSSOHN  CLUB  COOK  BOOK. 

the  water  in  which  they  were  soaked,  add  enough  sugar  to  sweeten 
and  a  thick  slice  of  lemon.  Boil  to  a  good  syrup  and  then  pour 
over  the  figs.  Let  them  cool.  Serve  with  whipped  cream,  flavored 
with  kirsch. 

— Mrs.  E.  St.  John. 
Fig  Blanc  Mange. 
Heat  1  quart  milk  in  a  double  boiler.  Add  }/2  cup  sugar  and 
a  pinch  of  salt.  Thicken  with  3  tablespoons  cornstarch  dissolved 
in  3^  cup  water.  When  thick,  stir  in  1  cup  figs  chopped  to  a  pulp. 
Add  1  cup  chopped  nuts  and  flavoring.  Serve  cold  with  custard 
sauce  or  whipped  cream. 

Fig  Cups. 
One-half  pound  washed  figs,  nuts  (English  or  almonds);  3^ 
cup  orange  juice;  4  tablespoons  sugar;  1  tablespoon  lemon  juice; 
1  slice  lemon.  Stuff  figs  with  nuts.  Put  sugar,  lemon  juice  and 
3^  cup  water  in  stew  pan,  when  boiling,  add  figs,  cover  and  cook 
until  figs  are  tender,  remove  cover,  add  orange  juice  and  let  cook 
until  syrup  is  thick. 

— Miss  Ruth  Wilkins. 

"My  sense  with  their  deliciousness  was  spelled." 

Charlotte  Russe. 

One  dozen  lady  fingers;  1  pint  whipped  cream;  1  heaping  cup 
pulverized  sugar  (sifted);  3^  box  gelatine;  3^  cup  milk;  2  table- 
spoons vanilla.  Cover  gelatine  with  cold  water  and  soak  3^  hour; 
when  soft,  dissolve  it  in  the  milk  which  must  be  scalding  hot.  Beat 
the  cream  stiff  and  add  the  sugar  very  gently.  Strain  the  dis- 
solved gelatine  and  milk  into  the  whipped  cream  and  sugar  after 
the  milk  has  become  about  cold  to  prevent  separation.  Add  va- 
nilla. Line  mold  with  lady  fingers  and  pour  mixture  into  it.  Let 
stand  for  several  hours  till  it  sets  and  then  turn  out  on  a  platter 
or  flat  dish  and  frost  over  with  whipped  cream.  It  is  made  very 
attractive  by  dotting  it  with  candied  cherries,  cut  in  quarters.  It 
is  a  good  plan  to  let  the  mixture  get  a  little  stiff  before  pouring 
into  mold  to  prevent  lady  fingers  from  floating  around  in  it. 

— Mrs.  Chandler  Starr. 

Parisian  Charlotte  Russe. 
Soak  }4.  cup  gelatine  in  34  cup  cold  water.     Scald  1  cupful 
rich  milk,  or  better  still  1  cupful  of  thin  cream  in  a  double  boiler 
and  pour  it  over  4  eggs  beaten  well  with  3^  cup  sugar.     Stir  over 


COLD  DESSERTS,  207 

a  fire  until  it  thickens,  add  the  gelatine  and  stir  until  it  has  dis- 
solved. Set  aside  until  chilled.  When  it  begins  to  thicken,  add  3^ 
pound  each  of  stale  macaroons  and  lady  fingers,  cut  or  broken  into 
small  pieces;  1  teaspoon  vanilla;  2  tablespoons  Sherry,  if  liked; 
14.  cup  grated  cocoanut  and  1  cup  thick  cream  which  has  been 
whipped  to  a  froth.  Fold  and  mix  lightly,  turn  into  a  wetted  mold 
and  set  aside  in  ice  box  where  it  will  stiffen.  Turn  out  carefully, 
garnish  with  1  pint  of  cream,  whipped  stiff,  and  half  a  dozen  can- 
died cherries,  sliced.     This  will  serve  10. 

— Mrs    Stanton  Hyer. 

Rice  Imperatrice. 

One-half  cup  of  rice;  \}/2  pints  of  milk;  3^  vanilla  bean;  3^ 
lemon  (juice);  4  tablespoons  of  sugar;  3^  box  gelatine;  1  quart  of 
whipping  cream.  Boil  the  rice  in  a  double  boiler  till  it  is  cooked 
soft;  boil  the  vanilla  bean  with  it.  When  the  rice  is  thoroughly 
cooked,  remove  the  bean  and  spread  rice  on  a  platter  to  cool,  hav- 
ing added  the  sugar  before  removing  from  boiler.  When  cool,  stir 
in  the  gelatine  which  has  been  soaked  in  a  little  cold  water  and 
then  heated  to  dissolve  it;  add  the  cream,  whipped,  and  lemon 
juice.  Put  into  a  mold  and  set  on  ice  to  harden.  After  it  is  set, 
turn  out  and  serve  with  French  preserved  strawberries  put  around 
it.     A  very  beautiful  and  delicious  dessert. 

— Mrs.  Chandler  Starr. 

Glorified  Rice. 

Soak  3^  box  gelatine  in  3^  cup  cold  water.  Dissolve  over  hot 
water  and  cool.  Whip  1  pint  of  cream,  fold  in  1  cup  cold  cooked 
rice,  3^  cup  powdered  sugar,  1  teaspoon  vanilla,  ^  cup  chopped 
candied  cherries  and  candied  pineapple.  Add  the  dissolved  gela- 
tine and  pour  into  a  mold.  The  candied  fruit  may  be  omitted  and 
instead  serve  with  melted  quince  jelly. 

— Mary  Walton. 

Jerusalem  Pudding. 

Cover  3^  box  gelatine  with  3^  cup  water  and  soak  1  hour. 
Beat  1  pint  cream  till  stiff.  Boil  rapidly  20  minutes  2  tablespoons 
of  rice,  drain  and  dry  on  towel.  Chop  fine  1  pint  figs  and  dates. 
Turn  cream  into  pan  and  sprinkle  over  it  3^  cup  powdered  sugar, 
then  rice,  then  figs  and  dates  and  1  teaspoon  vanilla.  To  this  add 
the  dissolved  gelatine.  Stir  till  slightly  thickened  and  mixed.  Put 
in  mold  and  serve  plain  or  with  cream, 

— Mrs.  C,  E.  Edwards,  Stevens  Point,.  Wis. 


208  THE  MENDELSSOHN  CLUB  COOK  BOOK 

Rice  Mold. 

One  cup  rice  boiled  in  1  cup  water  with  Yi  tablespoon  salt  for 
20  minutes.  Drain  and  add  2  cups  milk.  Simmer  in  double  boiler 
until  milk  is  absorbed.  Place  in  mold  and  chill.  When  cold,  turn 
out  in  dish.  Spread  over  with  1  cup  maple  sugar,  and  serve  with 
2  cups  of  whipped  cream  poured  around  mold. 

— Lena  Keith  Marsh,  North  Richmond,  Wis. 

Rice  Charlotte. 

Add  to  2  cups  of  hot  boiled  rice  3^  box  gelatine  soaked  in  a 
little  cold  water,  and  dissolved  over  the  teakettle.  Add  3^  cup 
sugar,  1  teaspoon  vanilla.  When  cool,  stir  in  Y^  pint  whipped 
cream.     Let  stand  till  cool  and  set. 

Kiss  Torte  with  Strawberries. 

Two  cups  granulated  sugar;  whites  of  6  eggs;  2  tablespoons 
vinegar;  1  teaspoon  flavoring  (vanilla  or  almond).  Beat  whites 
very  stiff,  add  gradually  the  sugar,  beating  all  the  time;  then  the 
vinegar  little  by  little,  and  flavor.  Beat  until  stiff  enough  to  stand. 
Bake  slowly  from  about  45  minutes  to  1  hour.  Serve  with  slightly 
mashed  strawberries  and  whipped  cream. 

— Mrs.  G.  C.  Fried. 

This  is  also  very  nice  to  serve  with  the  center  hollowed  out 
and  filled  with  ice  cream.  It  may  also  be  baked  in  individual  molds 
in  muffin  pans. 

Krummer  Torte. 

Yolks  of  6  eggs,  beaten  well;  Y2  pound  sugar,  granulated; 
whites  of  6  eggs,  beaten  stiff;  Y2  pound  dates,  stoned  and  diced; 
Y.  pound  walnuts,  diced;  3  heaping  tablespoons  grated  bread 
crumbs  in  which  put  1  teaspoon  baking  powder.  Bake  in  slow 
oven  for  20  minutes  in  well  greased  dripping  pans.  Be  sure  to  fol- 
low this  recipe  in  above  order.  Cut  in  squares  and  serve  with  whip- 
ped cream  for  dessert,  or  cut  in  smaller  squares  to  serve  with  after- 
noon tea.  — Mrs.  C.  E.  Sovereign. 

Nut  Pudding. 
Beat  separately  the  yolks  and  whites  of  6  eggs.  Add  \Y  cups 
sugar  to  yolks.  To  the  stiffly  beaten  whites  add  3  cups  finely  chop- 
ped nuts.  Mix  together  lightly  with  1  teaspoon  baking  powder 
mixed  with  1  tablespoon  of  flour.  Bake  quickly  in  flat  cake  tins. 
Put  together  with  whipped  cream. 

— Miss  Winifred  Ohr,  St.  Paul,  Minn. 


COLD  DESSERTS.  209 

Marron,  (Imported  Chestnut)  Gelatine  Pudding. 

One-fourth  box  Knox's  gelatine;  3^  cup  cold  water;  2  cups 
scalded  milk;  3^  cup  sugar;  one-eighth  teaspoon  salt;  %  cup  pound- 
ed marrons;  1  teaspoon  vanilla;  3  eggs.  Soak  gelatine  in  water. 
Make  a  custard  of  the  milk,  yolks  of  the  3  eggs,  sugar,  salt,  in  a 
double  boder,  add  the  gelatine.  Strain  in  a  pan.  Set  pan  in  ice 
water,  add  marrons  and  flavoring,  stirring  till  it  begins  to  thicken. 
Then  fold  in  the  stiffly  beaten  whites  of  the  eggs.  Pour  in  ring 
mold  and  when  cold,  turn  out  and  fill  center  with  whipped  cream. 
Garnish  with  marrons,  cut  in  halves. 

Marrons  may  be  secured  at  the  grocer's  put  up  in  bottles  in 
Vanilla  syrup.     1  bottle  will  make  and  garnish  1  recipe. 

— Mrs.  Chas.  Brantingham. 

Nesselrode  Pudding. 
One  pint  of  milk,  3^  cup  sugar  boiled  together.  Stir  in  care- 
fully the  beaten  yolks  of  5  eggs.  Add  2  teaspoons  vanilla,  3^  pound 
crushed  macaroons,  %  cup  chopped  and  seeded  raisins,  same  of 
chopped  almonds.  Add  3^  box  Cox's  gelatine  soaked  in  3^  pint 
of  water.  Lastly,  add  beaten  whites  of  eggs  and  bake  in  pan  of 
hot  water.     Serve  with  whipped  cream. 

Velvet  Cream. 

One  quart  cream,  whipped  stiff;  1  box  raspberry  jello;  1  cup 
hot  water;  13^  cups  sugar.  Cook  all  together,  except  the  cream. 
When  cool,  pour  into  the  cream.  Add  3^  cup  nuts  or  pineapple. 
Mold  and  serve  cold  with  whipped  cream. 

Chestnut  Cream. 

Make  a  charlotte  russe  of  1  pint  rich  cream;  1  teaspoon  va- 
nilla; 1  cup  powdered  sugar;  whites  of  2  eggs;  3€  box  gelatine. 
Whip  cream  to  a  froth,  add  the  well  beaten  whites  to  which  the 
sugar  has  been  added.  Stir  in  the  gelatine  which  has  been  soaked 
in  a  very  little  cold  milk,  then  dissolved  in  a  little  warm  milk.  Then 
add  3^  pound  large  Italian  chestnuts,  which  have  been  boiled  and 
peeled  and  chopped. 

A  Delicious  Dessert. 

One  loaf  angel  cake;  1  pint  whipping  cream;  3^  pound  of 
chopped  nuts.  Beat  the  cream  stiff  and  add  pulverized  sugar  to 
sweeten,  add  the  nuts.    Split  the  cake  in  two  crosswise  and  spread 


210  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

half  the  mixture  between  and  the  other  half  on  top  of  the  cake. 
Let  it  stand  in  a  cool  place  for  8  hours. 

— Mrs.  Chas.  Brantingham. 

Whipped  Cream  Dessert. 

One  pint  sweet  cream;  Y2  cup  sugar;  3^  cup  nut  meats;  1 
dozen  marshmallows ;  3  marrons;  2  tablespoons  gelatine  soaked  in 
1  cup  warm  water.  Whip  cream;  then  add  sugar;  then  marshmal- 
lows, better  if  melted  in  oven;  then  nuts  and  marrons,  chopped 
fine,  and  last  whip  in  gelatine  and  turn  into  mold.  Serve  with 
whipped  cream  or  melba  sauce.     The  latter  is  a  raspberry  puree. 

— Mrs.  George  D.  Roper. 

Macaroon  Pudding. 

One  pint  whipped  cream;  3^  pound  macaroons,  dried  in  oven 
and  rolled.     Put  in  glasses  lined  with  lady  fingers. 

— Mrs.  Elliott  West. 

Macaroon  Cream. 

One-half  box  Knox's  gelatine  soaked  5  minutes  in  1  cup  cold 
water.  Make  a  custard  of  1  pint  milk,  beaten  yolks  of  5  eggs,  1 
cup  sugar,  pinch  of  salt.  Add  to  this  your  gelatine.  Remove  from 
the  fire  and  pour  onto  the  whites  of  5  eggs,  beaten  stiff.  Flavor 
to  taste  and  pour  into  a  mold  lined  with  macaroons. 

- — Miss  Mary  Walton. 

Marshmallow  Cream. 

One  pound  marshmallows,  cut  in  quarters  with  scissors;  3^ 
pound  English  walnuts,  cut  up;  3^  pound  candied  cherries,  cut  up; 
1  pint  whipping  cream,  beaten  stiff.  Stir  all  together  and  let  stand 
several  hours  on  ice  or  packed  in  ice. 

— Mrs.  C.  D.  Burr. 

Velvet  Cream  Mold. 

Soak  2  tablespoons  Knox's  gelatine  in  3^  cup  cold  water. 
When  soft,  add  1  small  cup  hot  milk  and  3^  cup  powdered  sugar 
and  1  teaspoon  vanilla.  Strain  and  allow  to  cool.  Then  stir  in  1 
pint  cream,  whipped  till  stiff.  Pour  in  pretty  border  mold.  Set  on 
ice  to  harden.    Turn  out  on  dish  and  heap  whipped  cream  in  center. 

—Mrs.  John  D.  Waterman. 


COLD  DESSERTS.  211 

Nut  Cream. 

One-fourth  box  gelatine  (4  tablespoons);  3^  cup  cold  water; 
4  tablespoons  boiling  water;  Ij^  pints  cream;  4  tablespoons  blanch- 
ed almonds;  %  cup  powdered  sugar;  1  teaspoon  vanilla.  Cover 
gelatine  with  cold  water,  whip  cream  and  skim  into  bowl.  Add 
sugar,  vanilla  and  almonds  to  cream.  Pour  boiling  water  over 
gelatine;  cook  in  water  till  thoroughly  dissolved.  Strain  into  cream 
and  beat  until  well  mixed  and  mixture  is  slightly  thickened.  Put 
in  cups,  serve  with  whipped  cream  if  desired,  chopped  almonds, 
cherries  or  cocoanut  can  be  sprinkled  over  molds.  This  will  serve 
16  persons,  — Mrs.  Fletcher  Coan. 

Rum  Bavarian  Cream. 

Three  tablespoons  gelatine;  1  pint  warm  milk;  1  pint  thick 
cream;  1  cup  sugar;  1  teaspoon  vanilla.  Soak  gelatine  in  cold 
water,  heat  milk  and  pour  over.  Add  sugar  and  let  it  stand  till  it 
stiffens  a  little.  Whip  cream,  add  to  mixture  and  whip  again.  Add 
vanilla  and  beat.  Set  away  to  stiffen  and  serve  cold  with  whipped 
cream  sweetened  and  flavored  with  rum. 

— Mrs.  E.  St.  John. 

Spanish  Cream. 

Soak  J^  box  Knox's  gelatine  in  enough  water  to  cover  for  1 
hour.  Put  a  scant  1^  pint  milk  in  double  boiler.  When  at  boiling 
point  add  gelatine,  stir  till  dissolved.  Beat  3  egg  yolks  with  1  cup 
sugar  and  stir  in  gelatine.  Cook  till  it  begins  to  thicken  around  the 
edge.  Beat  stiffly  the  3  whites  of  eggs  and  pour  gelatine  mixture 
over  them.  Pour  in  mold  and  stand  over  night.  Serve  with  whip- 
ped cream. 

— Mrs.  H.  B.  Utter. 
Angel  Pudding.    . 

Whites  and  yolks  of  5  eggs,  beaten  separately.  Beat  1  cup 
sugar  with  the  yolks.  Add  1  tablespoon  Knox's  gelatine,  softened 
and  dissolved  in  2  tablespoons  hot  water.  Then  turn  in  the  whites 
and  flavor.  Set  to  cool.  Serve,  covered  with  whipped  cream  and 
dot  with  jelly. 

— Mrs.  G.  N.  Thompson. 

Angel  Baskets. 

Remove  the  centers  from  individual  angel  food  cakes  till  only 
a  thin  shell  is  left.  Put  1  spoonful  preserved  pineapple  in  bottom 
of  shell.  Fill  with  ice  cream  and  garnish  with  nuts  and  candied 
cherries.     Make  handles  of  angelica. 


212  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Sponge  Cake  Pie. 

Cover  1  round  sponge  cake  with  an  abundance  of  whipped 
cream.  Then  sprinkle  with  chopped  nuts.  Then  place  a  layer  of 
kisses  around  the  top  of  the  cake,"  ornament  each  kiss  with  a  can- 
died cherry.     Cut  in  pie-shape  pieces  with  a  kiss  on  each  piece. 

— Lena  Keith  Marsh. 

Surprise  Pie. 

Bake  a  2-inch  layer  sponge  cake.  Remove  the  inside  and  fill 
with  sweetened  peaches  and  stiffly  whipped  cream.  Cover  all  this 
With  a  meringue.  Set  cake  on  several  thicknesses  of  paper  on  a 
wooden  dish  and  brown  delicately  in  a  hot  oven. 

Snow  Pudding. 

One-half  box  gelatine;  whites  of  3  eggs;  2  cups  sugar;  1  pint 
hot  water;  juice  of  1  lemon.  Dissolve  gelatine  in  water,  then  add 
the  lemon  juice  and  sugar.  Mix  well,  and  strain  through  a  cloth 
into  a  large  mixing  bowl.  When  cool  enough  to  begin  to  thicken, 
stir  in  whites  of  eggs,  well  beaten.  Then  beat  whole  mixture  un- 
til thick  and  snow  white.     It  will  take  }/2  hour. 

Custard:  1  pint  of  milk;  yolks  of  3  eggs;  a  pinch  of  salt;  4 
tablespoons  sugar;  a  little  grated  lemon  rind. 

— Mrs.  Elliott  West. 

Meringue  Cases. 
One  pound  sugar;  whites  of  6  eggs;  a  few  drops  lemon  juice. 
Put  half  the  whites  in  a  bowl  without  beating  and  all  the  sugar. 
Beat  together  with  a  wooden  spoon  for  15  minutes  until  it  is  as  stiff 
as  dough.  Add  the  remaining  3  whites  one  at  a  time,  beat  a  few 
minutes  between  each  one.  But  before  the  last  one  is  added,  put 
in  the  flavoring.  The  whole  time  of  beating  is  25  minutes.  To 
insure  success,  have  all  ingredients  cold  to  begin  with  and  keep 
cold  while  beating.  Line  a  pan  with  strips  of  writing  paper,  put  a 
spoonful  of  meringue  on  the  paper  in  egg  shape,  not  too  close  to- 
gether, and  bake  in  a  slow  oven  30  minutes.  When  partly 
cool,  with  the  back  of  a  spoon  crush  in  the  bottom  of  meringue 
cases.  Fill  with  whipped  cream  or  ice  cream.  This  will  make  20 
cases. 

Burnt  Almond  Omelet. 

Cook  \]/2  cups  sugar  to  caramel;  add  %  cup  boiling  water, 
and  simmer  to  a  syrup.     Beat  the  whites  of  5  eggs  dry,  and  the 


COLD  DESSERTS.  213 

yolks  thick.  To  the  yolks  add  a  few  grains  of  salt  and  5  table- 
spoons of  caramel  syrup.  When  mixed,  cut  and  fold  into  the 
whites.  Melt  2  tablespoons  of  butter  in  an  omelet  pan.  Sprinkle 
the  bottom  of  the  pan  with  2  tablespoons  of  chopped  almonds,  and 
turn  in  the  egg.  Sprinkle  with  chopped  almonds;  when  well  puffed 
and  slightly  browned,  remove  to  the  oven  to  become  set.  When 
the  egg  will  not  stick  when  touched  lightly,  fold  and  turn  on  a  hot 
platter,  pour  the  hot  syrup  over  it,  and  serve  at  once. 

— Miss  Ruth  Wilkins. 

Graham  Fruit  Pudding. 

One-half  cup  chopped  walnut  meats;  3^  cup  chopped  figs;  3^ 
cup  sugar;  2  cups  water;  pinch  of  salt.  Mix,  and  let  it  boil  up. 
Add  to  this  3^  cup  graham  flour.  Let  it  cook  about  10  minutes, 
then  put  in  the  molds.     When  cold,  serve  with  following  sauce: 

Sauce:  1  egg,  beaten  light;  beat  into  egg  1  cup  powdered 
sugar,  add  1  teaspoon  vanilla.  Just  before  serving,  beat  in  1  cup 
whipped  cream. 

— Mrs.  L.  W.  Miller,  Beloit,  Wisconsin. 

Chocolate  Pudding  with  Marshmallows. 

One  quart  of  milk;  3  round  tablespoons  cornstarch;  1  cup 
sugar;  ^  cup  cocoa.  Heat  milk  and  pour  on  cocoa.  When  cool, 
add  }/2  pound  marshmallowsj  cut  with  scissors.  Serve  with  whip- 
ped cream.  — Mrs.  Elliott  West. 

Chocolate  Souffle. 
Beat  together  the  yolks  of  6  eggs  and  1  cup  sugar  and  1  tea- 
spoon baking  powder.  Add  1  cup  chocolate  and  1  teaspoon  vanilla. 
Then  fold  in  the  whites  of  6  eggs,  stiffly  beaten,  with  a  pinch  of  salt. 
Put  in  a  greased  pudding  dish,  set  dish  in  a  pan  "of  hot  water  and 
bake  about  20  minutes  in  a  moderate  oven.  Serve  with  whipped 
cream. 

Chocolate  Cream  Pudding. 

Cover  3^  box  gelatine  with  3^  cup  cold  water  and  let  stand  3^ 
hour.  Put  1  pint  milk  in  double  boiler  over  fire,  add  2  squares  of 
chocolate,  a  pinch  of  salt.  When  boiling,  add  gelatine  and  stir  till 
smooth.  Take  from  fire  and  add  3^  cup  sugar  and  1  teaspoon 
vanilla  flavoring.  Then  turn  into  a  tin  basin,  set  in  pan  of  ice  water 
and  beat  until  it  begins  to  thicken.  Then  stir  in  1  pint  whipped 
cream.     Pour  into  a  mold  to  harden.     Serve  with  whipped  cream. 


214  THP:  MENDELSSOHN  CLUB  COOK  BOOK. 

Chocolate  Blanc  Mange. 

Put  1  pint  milk  over  fire  in  a  double  boiler;  add  2  squares  choco- 
late, cut  fine;  a  pinch  of  salt.  When  hot,  add  3^  cup  sugar  and  2 
tablespoons  of  cornstarch  dissolved  in  a  little  cold  milk.  Stir  con- 
stantly till  smooth  and  thick.  Cook  about  5  minutes.  Add  1  tea- 
spoon vanilla  flavoring.  Mold  as  desired  and  serve  cold  with  cream, 
either  plain  or  whipped. 

Chocolate  Surprise. 

Use  angel  food  individual  cakes.  Remove  centers  and  fill  with 
a  chocolate  custard  to  which  has  been  added  sliced  blanched  al- 
monds. Pour  over  all  stiffly  whipped  cream.  Put  a  Maraschino 
cherry  on  the  top  and  a  row  of  chocolate  almonds  around  the  edge 
of  each  cake. 

Blanc  Mange. 

One  quart  milk  heated  in  double  boiler.  Sweeten  to  taste  and 
add  4  tablespoons  cornstarch  made  smooth  in  milk.  Cook  till 
starch  is  done,  then  flavor  and  beat  in  1  cup  whipped  cream  or  as 
much  as  desired.     Serve  cold  with  caramel  sauce. 

— Mrs.  C.  R.  Smith,  Victor,  Montana. 

Cornstarch  Pudding. 

Dissolve  4  tablespoons  cornstarch  in  a  little  water.  Cook  in  a 
quart  of  water  and  add  3^  cup  sugar,  a  little  salt.  Beat  the  whites 
of  4  eggs  to  a  stiff  froth  and  add  to  cooked  mixture.  Beat  with  an 
egg  beater  till  light.  Flavor  and  put  in  mold  while  hot.  Serve 
with  following  dressing: 

Sauce:  One  pint  milk.  Cook  in  double  boiler.  Beat  together 
the  yolks  of  4  eggs,  ^  cup  sugar  and  2  teaspoons  cornstarch.  Pour 
this  into  the  milk.  Cook  and  flavor.  When  cold,  pour  over  pud- 
ding and  serve. 

Boiled  Custard. 

Put  1  pint  milk  to  boil  in  double  boiler.  Moisten  2  table- 
spoons of  cornstarch  with  cold  milk  and  add  to  hot  milk.  Stir  and 
boil  5  minutes.  Beat  2  eggs  with  a  pinch  of  salt  and  3^  cup  sugar 
light  and  add.  Cook  a  minute  or  two  longer.  Take  from  fire, 
flavor.     Serve  cold  with  whipped  cream. 

Gainsboro  Pudding. 

Boil  1  quart  milk  and  1  pint  bread  crumbs  together  with  1 
cup  sugar  until  smooth.     Flavor  with  lemon  extract.     When  cool. 


COLD    DESSERTS.  215 

add  yolks  of  2  eggs,  well  beaten,  and  1  ounce  of  butter.  Place  in  a 
pudding  dish  and  bake  slowly  for  Y^  hour  as  you  would  a  custard. 
Let  it  cool  a  little  and  then  squeeze  over  it  the  juice  of  1  lemon 
and  spread  with  jam.  Make  a  meringue  with  the  whites  of  the 
eggs  and  2  tablespoons  sugar,  flavor  with  lemon  and  spread  over 
the  pudding;  brown  in  the  oven.     Serve  icy  cold. 

— Miss  Annie  Walton. 

Caramel  Custard. 

Stir  \^  cup  sugar  in  a  stew  pan  over  the  fire  till  liquid  and 
brown.  Scald  13^  cups  milk  in  double  boiler  and  add  browned 
sugar.  Beat  2  eggs,  add  to  3^  cup  cold  milk,  turn  slowly  into  the 
boihng  mixture.  Continue  to  stir  until  it  thickens.  Set  away  to 
cool.     Serve  in  glasses  with  whipped  cream. 

Caramel  Pudding. 

Two  cups  brown  sugar;  1  cup  water.  Let  this  boil  till  it  ropes. 
Soak  J^  box  gelatine  in  1  cup  cold  water.  When  soft,  add  to  sugar 
and  let  it  slowly  come  to  a  boil.  Add  1  teaspoon  vanilla.  Beat 
the  whites  of  8  eggs  to  a  stiff  froth.  Pour  the  hot  sugar  syrup  slowly 
over  the  eggs,  beating  briskly.  Pour  into  mold  and  chill.  Serve 
with  following  sauce: 

Custard  Sauce.:  Beat  yolks  of  4  eggs  with  2  tablespoons 
sugar.  Heat  1  pint  milk  in  double  boiler,  add  eggs  and  sugar  and 
cook  till  it  thickens.     Add  Yi  teaspoon  vanilla. 

— Mrs.  L.  a.  Weyburn. 
Maple  Pudding. 

Three  cups  water;  2  cups  brown  sugar;  stir  together  till  boil- 
ing. Dissolve  3  tablespoons  cornstarch  in  1  cup  water.  Stir  into 
the  sugar  and  water.  When  thickened,  take  from  the  fire  and  stir 
1  cup  chopped  nuts.    Mold  and  chill.    Serve  with  whipped  cream. 

Pineapple  Tapioca  I. 


(partly  original.) 
Boil  Y2  cup  Minute  tapioca  in  3  cups  boihng  water  until  clear; 
takes  about  20  minutes.  Add  Y  cup  sugar,  a  pinch  of  salt  and 
remove  from  fire.  Shred  1  small  can  dessert  pineapples;  add  pine- 
apple, juice  and  2  tablespoonfuls  of  chopped  nuts  to  the  hot  tapi- 
oca. Whip  in  the  stiffly  beaten  whites  of  2  eggs,  put  in  ice  box  to 
chill.     Serve  with  whipped  cream  flavored  with  orange  or  vanilla. 

— Mrs.  Stanton  Hyer. 


216  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Pineapple  Tapioca  II. 

Boil  Yi  cup  Minute  tapioca  and  3^  cup  sugar  in  3  cups  water 
till  clear.  Pour  this  over  1  pint  canned  pineapple.  When  suffi- 
ciently cold  decorate  the  top  of  pudding  with  currant  jelly  and 
serve  with  sweetened  whipped  cream. 

Tapioca  Pudding. 

One-half  cup  pearl  tapioca;  cook  in  water  in  double  boiler  until 
clear  and  transparent.  Add  small  cup  of  sugar,  2  cups  of  milk, 
small  pinch  of  salt.  When  this  comes  to  a  boil,  add  1  tablespoon 
cornstarch  and  yolks  of  2  eggs.  Remove  from  fire  and  cool.  Add 
beaten  whites  of  eggs  and  flavor  with  vanilla.  Serve  with  any  de- 
sired fruit  and  cream. 

— LuRENA  Lander. 
Date  Tapioca. 

Soak  well  2  large  tablespoons  tapioca.  Then  cook  15  minutes 
in  a  double  boiler  with  1  quart  milk  and  1  cup  sugar.  Then  add  the 
beaten  yolks  of  3  eggs  and  cook  3  minutes  more.  Remove  from 
fire  and  stir  in  1  cup  of  chopped  dates.  Put  in  a  baking  dish  and 
cover  with  the  beaten  whites  of  the  eggs  and  brown  delicately  in 
the  oven. 

Lemon  Tapioca. 

Soak  2  large  tablespoons  of  tapioca  over  night  in  1  quart  water. 
In  the  morning  add  the  juice  of  2  large  lemons  and  the  grated  rind 
of  1  and  a  small  cup  of  sugar.  Cook  till  clear  and  soft.  Remove 
from  the  fire  and  add  the  beaten  whites  of  2  eggs.    Place  on  ice. 

Tapioca  Tutti  Frutti. 
(original.) 
Cook  }/2  cup  Minute  tapioca  in  3)^  cups  hot  water  until  clear. 
Add  }/2  cup  sugar  and  a  pinch  of  salt.  Add  2  tablespoons  chopped 
nuts,  2  tablespoonfuls  finely  shredded  citron,  2  tablespoonfuls 
chopped  raisins,  a  little  candied  orange  peel,  a  few  candied  cherries, 
sliced.  While  still  rather  hot,  whip  in  the  well  beaten  whites  of  2 
eggs,  put  in  ice  box  to  chill.  Serve  with  whipped  cream  flavored 
with  vanilla.     Yi  pint  cream  is  sufficient. 

— Mrs.  Stanton  Hyer. 

Banana  Tapioca. 

Soak  1  cup  of  tapioca  over  night.  Cook  in  double  boiler  in  the 
morning  in  1  quart  of  water  till  transparent.  Add  1  cup  sugar  and  3 
or  4  sliced  bananas.     Eat  cold  with  sugar  and  cream. 


COLD    DESSERTS.  217 

Chocolate  Tapioca  Blanc  Mange. 

Soak  2  tablespoons  tapioca  in  cold  water,  then  boil  till  clear. 
Add  2  cups  milk  and  2  squares  grated  chocolate  or  as  much  as  de- 
sired. Mix  in  3^  cup  sugar  a  scant  tablespoon  cornstarch,  add  the 
yolks  of  the  eggs,  salt  and  flavoring,  and  dissolve  all  in  a  little  milk. 
Add  mixture  to  hot  milk  and  let  all  come  to  a  boil.  Remove  from 
fire  and  add  beaten  whites  of  eggs.     Serve  hot  with  cream. 

— Mrs.  G.  N.  Thompson. 

Tapioca  Cream. 

Cook  in  a  double  boiler  for  15  minutes  1  quart  hot  milk,  2 
heaping  tablespoons  Minute  tapioca  and  a  little  salt,  stirring  fre- 
quently. Beat  together  the  yolks  of  2  eggs  and  }/2  cup  sugar,  and 
at  the  end  of  15  minutes  stir  into  the  milk  and  tapioca.  Let  all 
this  cook  till  it  begins  to  thicken  like  custard.  Remove  from  fire, 
pour  into  a  dish  and  whip  in  the  beaten  whites  of  the  eggs  until  no 
white  is  to  be  seen.  Add  any  flavoring  desired.  It  is  delicious 
poured,  when  cold,  over  any  fresh  fruit,  as  strawberries,  raspber- 
ries, peaches  or  oranges. 

Apple  Tapioca. 

Soak  2  tablespoonfuls  of  tapioca  in  2  teacupfuls  of  hot  water. 
Add  1  cup  of  sugar;  3^  nutmeg,  grated;  and  salt  to  taste.  Peel 
and  quarter  6  apples,  place  in  a  buttered  pan  with  2  cups  of  sugar 
and  enough  water  to  well  cover  the  bottom  of  the  pan.  If  the 
apples  are  not  very  juicy  use  more  water.  When  about  half  baked 
cover  with  the  tapioca  mixture  and  cook  until  thoroughly  done. 
To  be  eaten  with  cream  or  custard. 

— Madam  Marcella  Senbrich. 

Creamed  Apple  Tapioca. 

Cook  2  level  tablespoons  Minute  tapioca  in  13^  pints  milk  15 
minutes.  Then  add  2  well  beaten  eggs,  3^  cup  sugar,  a  little  salt 
and  remove  at  once  from  fire.  Pare  and  quarter  6  apples  and 
sprinkle  with  sugar  and  nutmeg.  Pour  over  them  the  tapioca  cus- 
tard and  bake  until  apples  are  soft. 

MINUTE  GELATINE  (PLAIN)  RECIPES. 


American  Cream. 
One  pint  milk,  1  envelope  Minute  gelatine  (plain),  yolks  of  2 
eggs  beaten  with  2  tablespoons  sugar  and  a  little  salt.     When  the 


218  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

milk  is  boiling  hot,  stir  in  slowly  the  gelatine,  then  add  the  yolks, 
sugar  and  salt,  and  cook  only  a  moment,  stirring  constantly.  Re- 
move from  fire,  stir  in  the  whites,  beaten  with  2  tablespoons  sugar, 
and  flavor  to  taste. 

Charlotte  Russe. 

Dissolve  1  envelope  Minute  gelatine  (plain)  in  3^  cup  hot  milk 
and  cool.  Beat  to  a  froth  1  cup  cream  and  3^  cup  sugar.  Add  the 
milk  when  beginning  to  thicken  and  flavor  with  vanilla,  rose  or  al- 
mond extract.  Stir  until  thick.  Pour  into  a  mold  lined  with  deli- 
cate sponge  cake  and  set  on  ice  till  ready  to  serve. 

Minute  Chocolate  Walnut  Jelly. 

Dissolve  1  package  chocolate  Minute  gelatine  (flavored)  in  1 
pint  hot  milk  and  set  to  cool.  When  beginning  to  congeal  beat  to 
a  stiff  froth,  adding  3^  cup  walnut  meats  and  3^  dozen  figs,  cut  fine. 
Serve  with  whipped  cream. 

Neapolitan  Jelly. 
Dissolve  1  package  pistachio  Minute  gelatine  (flavored)  in  1 
pint  boiling  water.  When  cool,  pour  into  an  ice  cream  brick  mold. 
Prepare  a  package  orange  Minute  gelatine  (flavored)  in  the  same 
way,  and  when  cool  beat  to  a  stiff  froth  and  pour  on  the  pistachio 
Minute  gelatine  (flavored).  Dissolve  1  package  wild  cherry  Minute 
gelatine  (flavored)  in  1  pint  hot  water  and  when  cool,  pour  onto  the 
orange  Minute  gelatine  (flavored).  Let  each  layer  congeal  firmly 
before  adding  another.     This  is  nice  served  with  a  soft  custard. 

Wine  Jelly  I. 

One  box  gelatine;  1  pint  cold  water;  let  gelatine  soak  in  the 
water  1  hour,  then  add  1  pint  boiling  water,  1  pound  white  sugar, 
the  juice  and  grated  rind  of  2  lemons,  1  pint  Sherry  wine;  let  it  all 
just  come  to  a  boil,  then  strain  and  turn  it  into  molds. 

—Mrs.  E.  p.  Thomas. 

Wine  Jelly  II. 

One-half  pint  of  wine;  3^  pint  boiling  water;  3^  pint  cold  water; 
3^  box  of  gelatine;  juice  and  grated  rinds  of  3  lemons;  1  pound  of 
white  sugar.  Let  the  gelatine  soak  in  the  cold  water  for  an  hour, 
then  add  the  boiling  water,  sugar,  lemons  and  wine,  stirring  well 
all  the  time.     Strain  through  flannel  bag  into  molds. 


COLD    DESSERTS.  219 

Lemon  Jelly. 

One-half  package  of  gelatine,  dissolved  in  a  cup  of  water. 
Take  the  grated  rinds  and  juice  of  2  lemons,  add  1  coffee  cup  of 
sugar,  stir  in  the  gelatine  and  1  pint  of  boiling  water.  Strain  through 
a  flannel  and  pour  into  molds  to  harden.  — A.  J.  A. 

Coffee  Jelly. 
One-half  box  of  gelatine  soaked  3^  hour  in  3^  cup  cold  water; 
1  quart  of  strong  coffee  made  as  for  table  and  sweetened  to  taste; 
add  the  dissolved  gelatine  to  the  hot  coffee,  stir  well  and  strain  into 
a  mold,  rinsed  with  cold  water  just  before  using.  Set  away  to  harden 
Just  before  serving,  turn  out  of  mold  and  pile  whipped  cream 
around  it,  — Mrs.  W.  S.  Miller. 


220  THE    MENDELSSOHN    CLUB    COOK    BOOK. 


Home  Phone  No.  1175 
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A  HOME.  INDUSTRY 

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Both  Phones  523         766  N.  Madison  5t. 
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Waki  Your  Own  Tee  Cream 
JJnd  You  Know  7fs  Good 


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Smoother, 
richer,  better 
ice  cream — 
more  whole- 
some, purer 
ices,  a  more 
tempting  variety 
of  frozen  des- 
serts than  you 
could  possibly 
buy  anywhere 
can  be  made  at 
home,  in  four 
minutes  with  the 


TRIPLE    MOTION 

WHITE    MOUNTAIN 

ICE  CREAM  FREEZER 

It  stirs  three  ways  at  once  by  just  turning  the  handle.  This 
triple  motion  produces  an  indescribably  fine-grained,  creamy  result. 
Lumpy  or  coarse  ice  cream  is  an  impossibility  with  the  White 
Mountain  Freezer. 

Make  ice  cream  often,  it  is  wholesome  and  inexpensive  if 
you  have  a  White  Mountain  Freezer  and  make  it  at  home. 

All  leading  dealers  in  house  furnishing  goods  can  supply  the 
White  Mountain  Freezer. 


We  have  a  fine  book  of  recipes  called   "FROZEN  DAINTIES" 
which  we  will  send  free  for  the  asking.     Dept.  6. 


^^ 


Zh^    White   mountain    Treezer   Co. 

nasbua.    Flew  Hampshire 


222 


M 


FROZEN  DESSERTS  OF  ALL  KINDS.  223 


CHAPTER  XVI. 


FROZEN  DESSERTS  OF  ALL  KINDS. 


"They  would  not  bear  a  bite — no,  not  a  munch — 

But  melt  away  like  ice." 

— Hood. 

A  Few  Suggestions  as  to  Freezing: 

I.  Give  can  and  beaters  a  thorough  scalding. 

II.  Before  putting  ice  in  tub,  pour  the  material  into  the 
freezer  can;  see  that  all  parts  are  adjusted  properly,  and  turn  the 
crank  to  see  that  everything  is  in  the  right  place. 

III.  Have  ice  pounded  fine  and  free  from  lumps.  Use  1  part 
coarse  salt  to  3  or  4  parts  crushed  ice.  Pack  down  with  piece  of 
wood,  adding  more  ice  as  it  settles. 

Maple  Parfait. 
Cook  well  beaten  yolks  of  4  eggs  and  %  cup  maple  syrup  in 
double  boiler.     Let  cool.     Add  1  pint  whipped  cream,  pour  into 
mold.    Cover  with  wax  paper.    Place  cover  on,  place  in  freezer  and 
pack  in  chopped  ice  and  coarse  salt.    Freeze  4  hours. 

Vanilla  Parfait. 

One  cup  sugar;  4  tablespoons  water.  Boil  together  10  minutes, 
add  well  beaten  yolks  of  8  eggs,  cook  slowly  until  creamy.  At  this 
time  take  from  fire,  add  teaspoon  vanilla,  turn  in  a  bowl,  whip  till 
light.  When  cold,  add  1  pint  whipped  cream.  Pour  into  mold, 
cover,  pack  in  ice  and  salt  and  let  freeze  for  4  hours.  This  makes 
1  quart. 

Pineapple  Parfait. 

One  cup  pineapple  juice;  13^  cups  sugar;  boil  to  a  thick  syrup. 
Add  slowly  to  well  beaten  yolks  of  4  eggs.  Cook  in  double  boiler 
until  thick.  Beat  until  cold.  Whip  1  pint  of  heavy  cream,  stiff, 
and  mix  with  syrup  and  eggs.  2  tablespoons  lemon  juice.  Pack 
in  a  mold  and  freeze  4  hours. 


224  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Caf  6  Parfait. 

One  pint  rich  cream;  3^  cup  sugar;  3^  cup  strong  coffee  ex- 
tract.    Whip  cream,  mix  with  coffee  and  sugar.     Pack  and  freeze 

3  hours. 

Roman  Punch. 

Three  pounds  pulverized  sugar;  3  quarts  water;  juice  8  lemons; 
3^  pint  rum;  whites  of  8  eggs,  beaten.     Freeze  hard. 

Hokey  Pokey. 
Pack  ice  cream  in  an  ordinary  square  mold.  When  frozen,  cut 
into  squares,  quickly  "Wrap  in  tissue  paper.    Pile  all  in  a  clean  freezer 
and  pack  in  ice  and  salt.     These  will  keep  for  some  time,  if  kept 
packed. 

Coffee  Ice  Cream. 

One  pint  heavy  cream;  1  pint  milk;  vanilla  extract.  Sweeten 
to  taste,  adding  pinch  salt.  Coffee  extract  to  color  cream  a  pretty 
dark  tan.    Freeze. 

Fruit  Ice  Cream. 
One  pint  fruit  without  juice;  1  pint  heavy  cream;  1  pint  milk; 

1  cup  sugar.     Mix  in  order  and  freeze. 

Tutti  Fruitti. 
One  cup  sugar;  1  cup  flour;  1  quart  milk.    Cook,  stirring  con- 
stantly, until  thick.     Strain  and  mix  in  2  quarts  cream.     Vanilla 
to  taste.     13^  cups  sugar,  browned.    Add  to  above  with  chopped 
•fruits  and  nuts.     Freeze. 

— Mrs.  Robt.  G.  McCord,  New  Albany,  Indiana. 

Glac6. 

Yolks  4  eggs;  8  tablespoons  confectioner's  sugar;  beaten  to- 
gether.    Add  1  pint  whipped  cream.-    Flavor  with  vanilla.    Freeze 

4  hours. 

— Mrs.  Ralph  Root. 

Vanilla  Ice  Cream. 

Make  custard  of  1  pint  milk,  1  cup  sugar,  yolks  of  4  eggs  (or 

2  yolks  and  1  tablespoon  flour).     When  cooked,  add  tablespoon 
vanilla;  cool,  strain  and  add  1  pint  cream.     Freeze. 


FROZEN    DESSERTS    OF    ALL    KINDS.  225 

Hot  Chocolate  Sauce. 
One  cup  boiling  water;  3^  cup  sugar;  1  teaspoon  cornstarch; 
1  square  chocolate  or  4  teaspoons  cocoa.      Cook  15  minutes  and 
add  teaspoon  vanilla.     Pour  when  hot  over  ice  cream. 


Peach  Cream. 
Four  eggs  to  1  quart  thin  cream,  yolks  and  whites  beaten  sep- 
arately; 1  cup  sugar  added  to  yolks  after  beating.  Fold  in  whites, 
add  scalded  milk.  Put  in  double  boiler,  cooking  unt'l  it  coats 
spoon.  Cool  and  freeze;  when  half  frozen  add  sweetened  mashed 
peaches. 

Italian  Cream. 

Two  lemons,  grated;  3^  cup  sugar  added  to  juice  of  lemons;  1 
pint  rich  cream;  sugar  to  sweeten.  Whip  cream  briskly;  add  juice  of 
lemons  and  strain  in  1  ounce  of  gelatine  dissolved  in  water.  Beat 
until  light.     Flavor  to  taste  and  freeze. 

Frozen  Strawberries. 

One  quart  strawberries;  juice  2  lemons;  1  pound  sugar;  1  quart 
water.  Add  sugar  and  lemon  juice  to  berries.  Stand  aside  1  hour. 
Mash  berries,  add  water,  stir  until  sugar  is  dissolved  and.  freeze. 

Banana  Ice  Cream. 

Eight  bananas,  mashed  to  smooth  paste;  1  quart  cream;  3^ 
pound  sugar.     Freeze  hard. 

Chocolate  Ice  Cream. 
One  quart  cream;  2  ounces  chocolate;  34  teaspoon  cinnamon; 
1  teaspoon  vanilla;  3^  pound  sugar.  Cook  until  smooth  3^  of  cream 
with  sugar  and  chocolate.    Strain,  add  remainder  of  cream  and  ex- 
tract and  freeze. 

Caramel  Ice  Cream. 

One  pint  milk;  1  cup  sugar;  2  eggs;  3^  cup  flour.  Beat  eggs 
and  sugar  and  flour  together.  Stir  into  boiling  milk.  Put  on  a  sec- 
ond cup  sugar  in  pan  to  brown  until  a  Hquid.  Pour  into  boiling 
mixture  and  cook  20  minutes,  stirring  often.  When  cold,  add  1 
quart  cream  and  freeze. 


226  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Ginger  Ice  Cream. 

Six  ounces  preserved  ginger;  2  tablespoons  lemon  extract,  or 
juice;  1  pint  cream;  3^  pound  sugar.  Pound  ginger  to  a  paste,  add- 
ing lemon  juice  Mix  sugar  and  cream,  add  to  ginger,  press 
through  fine  sieve  and  freeze. 

Maple  Ice  Cream  I. 

One  cup  rich  maple  syrup;  4  eggs,  beaten,  without  whites; 
cook  until  it  boils,  stirring  all  the  time.  Strain,  cool;  beat  1  pint 
cream,  add  beaten  whites  of  eggs,  whip  syrup  until  light;  mix  all 
and  freeze. 

Maple  Ice  Cream  II. 

Yolks  of  2  eggs,  beaten;  %  cup  maple  syrup;  3^  cup  milk. 
Cook  over  boiling  water,  stirring  constantly,  until  thick.  Add 
stiffly  beaten  whites  of  eggs  and  cool.  When  cold,  add  !}/>  cups 
cream  and  freeze. 

Maple  Cream. 

Six  yolks  of  eggs,  well  beaten;  1  cup  maple  syrup;  little  salt;  1 
quart  cream;  sugar  to  taste.      Freeze.  • 

Prune  Ice  Cream. 

One  and  one-half  cups  sugar;  3  pints  cream;  \}/2  tablespoons 
vanilla.  Chill,  pour  into  freezer.  When  half  frozen,  add  1  cup 
stewed  and  chopped  prunes. 

Rose  Punch. 

Plain  lemon  ice.  See  recipe.  When  half  frozen,  add  3^^  cup 
red  or  pink  fruit  coloring.  Finish  freezing.  Serve  with  whipped 
cream  with  candied  rose  leaves  on  top. 

— Mrs.  E.  M.  St.  John. 

Frozen  Macaroon  Pudding. 

One  cup  sugar;  4  eggs;  1  pint  milk;  1  pint  cream;  12  maca- 
roons, dried  and  grated;  34  cup  Sherry.  Beat  whites  and  yolks 
separately.  Scald  milk;  when  hot,  stir  into  sugar  and  eggs.  Cook 
in  double  boiler  till  creamy,  add  cream.  Partly  freeze  and  add 
macaroons  and  Sherry.     Finish  freezing. 


FROZEN    DESSERTS    OF    ALL    KINDS.  227 

Frozen  Rice  Pudding. 

One-half  cup  rice;  1  cup  milk;  1  cup  sugar;  1  pint  cream;  1 
pint  cold  water;  yolks  of  3  eggs;  2  teaspoons  vanilla;  little  salt. 
Boil  rice  in  water  30  minutes.  Drain.  Put  in  double  boiler  with 
milk  and  cook  until  soft.  Put  through  sieve  and  put  back  in  kettle. 
Beat  yolks  with  sugar.  Add  rice.  Cook  till  thick.  Flavor,  cool 
and  add  whipped  cream.     Freeze. 

— Mrs.  a.  H.  Allen,  Oshkosh,  Wis. 

Frozen  Egg  Nogg. 

Eight  eggs;  1  quart  whipping  cream;  8  tablespoons  brandy; 
4  tablespoons  rum;  8  tablespoons  sugar.  Beat  yolks  and  sugar  to 
a  cream.  Add  brandy  and  rum  by  spoonfuls.  Then  whipped 
cream  and  lastly  stiffly  beaten  whites.     Freeze  at  once. 

— Mrs.  E.  St.  John. 

Nesselrode  Pudding. 
One  pint  large  chestnuts;  1  pint  cream;  1  pint  water;  yolks  6 
eggs;  1  pound  sugar;  3^  pint  grated  pineapple;!  pound  mixed  can- 
died fruits.  Boil  chestnuts  till  tender.  Remove  shells  and  skins 
and  press  through  colander.  Boil  sugar  and  water  5  minutes.  Beat 
yolks  of  eggs  light  and  add  to  boiling  syrup.  Take  from  fire  and 
beat  until  cold.  Then  add  fruit,  chopped  fine;  1  tablespoon  va- 
nilla, and  pineapple  and  nuts.  Freeze.  When  frozen,  remove 
dasher  and  stir  in  cream,  whipped. 

Peach  Water  Ice. 

One  quart  peaches;  3^  pound  sugar;  1  lemon;  1  quart  water. 
Boil  sugar  and  water  5  minutes.  Add  mashed  peaches  and  lemon 
juice,  and  freeze. 

Rule  of  "Three"  Ice. 

Boil  3  minutes  3  cups  sugar,  3  cups  water.  Add  pulp  and 
juice  of  3  large  oranges,  juice  of  3  lemons,  and  3  mashed  bananas, 
3  apricots  or  Y^  can.     Mix  and  freeze. 

Coffee  Ice. 

One  cup  strong  coffee  extract;  1  cup  sweet  milk;  1  cup  cream; 
1  cup  sugar.  Freeze,  serving  with  whipped  cream,  and  few  slices 
of  banana  or  other  fruit. 


228  THE  MENDELSOHN  CLUB  COOK  BOOK. 

Raspberry  Ice. 

Two  cups  water;  1  cup  sugar.  Boil  10  minutes  and  cool.  Add 
juice  2  lemons,  1  pint  red  raspberry  juice.    Freeze. 

Lemon  Ice. 

Three  quarts  water;  2  pounds  sugar.  Boil  10  minutes  and 
cool;  add  juice  8  lemons;  whites  of  3  eggs  whipped  in.  Freeze 
hard. 

Strawberry  Ice. 

Two  cups  water;  1  cup  sugar;  boil  5  minutes;  add  juice  2 
lemons,  1  pint  crushed  strawberries;  add  beaten  whites  of  3  eggs 
and  freeze.  The  above  recipe  may  be  used  for  any  ice,  substituting 
other  fruits. 

White  Grape  Juice  Ice. 

Two  cups  water;  1  cup  sugar;boil  5  minutes.  Add  1  cup  grape 
juice.     Freeze. 

Creme  de  Menthe  Ice. 

Three  cups  water;  1  cup  sugar;  3^  cup  creme  de  menthe  cor- 
dial. Boil  water  and  sugar  15  minutes.  Add  creme  de  menthe 
and  some  green  fruit  coloring.     Strain  and  freeze. 

Strawberry  Mousse. 

One  heaping  tablespoon  powdered  gelatine;  2  cups  mashed 
berries;  1  cup  sugar;  3  tablespoons  boiling  water;  2  cups  whipping 
cream.  Run  berries  through  sieve,  add  sugar  and  gelatine  mixed 
with  water.  When  cool,  fold  in  whipped  cream.  Turn  into  mold 
and  pack  in  ice,  leaving  it  for  6  hours. 

The  above  recipe  may  be  used  for  any  fruit  mousse,  substi- 
tuting other  fruit  for  strawberries. 

Maple  Mousse. 

One  teaspoon  powdered  gelatine;  4  tablespoons  boiling  water; 
yolks  6  eggs;  1  cup  maple  syrup;  2  cups  cream;  1  cup  ground  al- 
monds. Dissolve  gelatine  with  water,  add  eggs  and  syrup.  Stir 
over  fire  until  thick.  Cool,  and  fold  in  whipped  cream.  Pack  in 
ice  and  freeze  5  hours.     Serve  sprinkled  with  the  almonds. 


FROZEN    DESSERTS    OF    ALL    KINDS.  229 

All  sherbets  are  stirred  constantly  while  freezing.  Wlien 
done,  add  a  meringue  of  the  beaten  whites  of  2  eggs,  which  makes 
it  light  and  creamy. 

Pineapple  Sherbet. 
Two  large  pineapples  or  1  quart  can;  Ij^  pounds  sugar;  juice 
2  lemons;  1  quart  water;  grate  pineapple.  Boil  sugar  and  water  for 
5  minutes.     Add  fruit  and  lemon  juice  when  cool.     Strain  and 
freeze. 

Orange  Sherbet. 

One  pint  orange  juice;  2  cups  sugar;  juice  2  lemons;  1  quart 
water.  Boil  sugar  and  water  5  minutes.  Add  other  juices  and 
freeze,  adding  meringue. 

Raspberry  and  Currant  Sherbet. 

One  quart  raspberries  and  }/2  pi^^t  currant  juice;  1  pound 
sugar;  1  quart  water.  Boil  sugar  and  water  5  minutes.  When 
cool,  add  juice  and  mashed  berries.  Strain,  freeze  and  add  merin- 
gue. 

Lemon  Sherbet. 

Six  lemons,  juice  and  pulp;  4  cups  sugar.  Simmer  skins  in  1 
pint  water  for  3  minutes.  Scald  3  quarts  water  with  2  tablespoons 
cornstarch,  1  cup  sugar.    Mix  all.    Cool,  freeze  and  add  meringue. 

MUk  Sherbet. 
One  quart  rich  milk;  2  cups  sugar;  1  teaspoon  lemon  extract. 
When  half  frozen,  add  juice  and  little  of  rind  of  2  large  lemons, 
with  meringue.      For   "pineapple  sherbet"    add  grated  pineapple 
and  a  little  more  sugar. 

Granis  au  Chocolate. 
One  pound  of  best  vanilla  chocolate;  3^  pound  sugar;  2 
vanilla  beans;  1  quart  of  water;  3^  pint  of  cream,  whipped.  Melt 
the  chocolate  with  a  little  of  the  water  on  the  fire,  add  the  vanilla 
beans  and  the  rest  of  the  water.  Simmer  5  minutes,  then  cool; 
extract  the  beans  and  freeze  rather  soft.  Serve  in  sherbet  cups 
with  a  little  of  the  whipped  cream  on  top  of  each. 

Junket  Ice  Cream  with  Strawberries. 
Heat  1  quart  of  milk,  1  cup  of  double  cream  and  1  cup  of  sugar 
until  just  luke  warm,  not  above  100  degrees.    Stir  in  a  tablespoon- 


230  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

fut  of  vanilla  extract,  or  use  1  cup  of  strawberry  preserves  in  the 
cream  and  1  junket  tablet  crushed  and  dissolved  in  1  tablespoon 
of  cold  water.  Let  stand  undisturbed  in  a  warm  room  10  or  15 
minutes,  then  freeze  as  any  ice  cream.  Pack  into  individual  molds, 
basket  shape,  and  chill  3^  hour  packed  in  equal  parts  of  ice  and 
salt.  At  time  of  serving,  turn  from  molds  onto  individual  plates 
and  fill  the  baskets  with  fresh  strawberries. 

— Mrs.  Hill. 


CAKES,    CAKE    FILLINGS   AND    FROSTINGS,    GINGERBREAD.       231 


CHAPTER  XVII. 


CAKES,  CAKE  FILLINGS 
AND  FROSTINGS,   GINGERBREAD. 


General  Directions  for  Cake  Making. 

In  baking  a  cake  have  all  the  necessary  articles  ready.  But- 
ter the  pan  in  which  the  cake  is  to  be  baked.  Break  the  eggs,  the 
yolks  in  one  bowl  and  the  whites  in  another.  Measure  the  sifted 
flour  and  sugar  and  set  them  aside.  Then  measure  the  milk  or 
water  to  be  used  and  the  baking  powder  or  soda,  or  cream  of  tartar. 
Sift  the  flour  with  the  baking  powder  or  whatever  is  to  be  used  to 
lighten  the  cake.  Have  the  fruit  or  nuts  ready  to  add  to  the  bat- 
ter when  needed.  When  this  is  all  done,  cream  the  butter  in  your 
mixing  bowl.  A  perforated  spoon  is  the  best  to  use  for  this.  Then 
gradually  beat  in  the  sugar.  If  your  recipe  calls  for  yolks,  beat 
them  till  light  and  thick,  then  add  to  the  butter  and  sugar.  Then 
add  the  liquid  alternately  with  the  flour.  Lastly  add  the  whites, 
beaten  stiff.  Fruit  or  nuts  may  now  be  added.  If  you  flour  the  fruit 
before  adding  it  to  the  batter,  it  will  not  sink  to  the  bottom  of  the 
cake  while  baking.  When  putting  the  batter  in  the  pan,  it  is  a  good 
plan  to  spread  it  away  from  the  center  towards  the  edges  with  a 
spoon  so  that  the  cake  will  be  of  a  uniform  height  when  baked. 

An  entirely  different  method  is  used  in  mixing  a  sponge  cake. 
First  beat  the  yolks  till  thick  and  light  colored.  Gradually  beat  in 
the  sugar  and  then  add  the  flavoring,  (grated  rind  of  an  orange  or 
lemon)  and  lemon  juice,  if  used.  Then  beat  the  whites  till  stiff. 
Add  part  of  the  whites  to  the  yolks  and  sugar,  then  add  part  of  the 
flour,  then  add  the  remaining  whites  and  the  rest  of  the  flour.  In 
making  a  sponge  cake  no  stirring  must  be  done.  The  lightness  of 
the  cake  depends  upon  the  air  beaten  into  the  eggs.  The  cake 
should  be  mixed  entirely  by  cutting  and  folding. 

In  baking  a  cake  the  oven  should  be  at  a  temperature  to  raise 
the  cake  to  its  full  height  in  one-fourth  the  time  required  for  bak- 
ing.    The  cake  should  not  brown  during  this  time.     During  the 


232  ^     THE  MENDELSSOHN  CLUB  COOK  BOOK, 

second  quarter  the  cake  should  brown  a  very  Httle.  During  the 
third  quarter  it  should  finish  browning.  The  heat  of  the  oven 
should  be  reduced  during  the  last  half  of  the  time.  Cakes  in  which 
butter  has  been  used  will  separate  from  the  sides  of  the  pan  w^p'" 
baked.  W 

Aunt  Maria's  Ginger  Cake.      ^ 

One  cup  New  Orleans  molasses;  1  cup  C  sugar;  1  cup  boiling 
water;  1  cup  butter;  1  teaspoon  soda;  2  eggs;  1  quart  flour;  1  small 
teaspoon  ginge"      Makes  2  sheets. 

— Mrs.  T.  V.  Engstrom. 

Gingerbread  No.  I. 

One-half  cup  sugar,  fill  balance  of  the  cup  with  molasses;  1 
scant  cup  rich  milk;  1  egg;  1  scant  cup  butter;  1)^  cups  of  flour;  1 
teaspoon  soda  dissolved  in  warm  water;  1  teaspoon  cinnamon;  1 
teaspoon  cloves;  nutmeg  and  ginger  to  taste. 

— Mrs.  Will  Burr. 

Gingerbread  No.  II. 

Two-thirds  cup  butter;  2  cups  molasses;  1  tablesp^n  ginger; 
1  cup  sour  cream;  1  tablespoon  soda;  1  egg;  3  cups  flour.  Boil  to- 
gether butter,  molasses  and  ginger,  add  the  soda  and  pour  over  the 
sour  cream  and  egg  mixed.  Then  add  flour  and  beat  well.  This 
bakes  in  2  cakes.     One  half  may  be  u"^  .,ji,i---. „.  ^\^\y 

sauce.  ^l*  ^ 

.m.m^    —Mrs.  Peabody. 

Gingerbread  No.  III. 

Cream  3^  cup  of  butter;  add  Yi  cup  sugar;  cream  again,  then 
add  3^  cup  molasses;  Y^  cup  sour  milk;  2  eggs,  beaten  light;  1  tea- 
spoon soda,  rounded  up;  1  level  teaspoon  ginger,  and  1%  cups  of 
flour.     Bake  in  muffin  tins. 

— Caroline  Radecke. 

Ginger  Creams. 

One  cup  of  molasses;  4  tablespoons  melted  lard;  3*tablespoons 

melted  butter;  6  tablespoons  water;  1  teaspoon  baking  powder;  1 

teaspoon  salt;  1  tablespoon  ginger;  2  cups  of  flour.     Bake  in  thin 

sheets  in  a  quick  oven.     When  cold,  frost  with  white  frosting  and 

cut  in  squares.       ^>^ 

%;y>  — Mrs.  a.  C.  Deming.  ^ 


CAKES,    CAKE    FILLINGS    AND    FROSTINGS,    GINGERBREAD.       233 


LOAF  CAKES. 

One  Egg  Spice  Cake. 

One  cup  si^ar,  heaping  (light  yellow  coffee  C  sugar);  1  egg; 
Yi  cup  butter  (scant);  1  cup  rich  sour  milk;  1  small  teaspoon  soda 
(beaten  well  into  milk);  2  cups  flour  (measured  before  sifting);  1 
heaping  teaspoon  ground  cinnamon;  3^  teaspoon  cloves  (ground); 
3^  teaspoon  of  nutmeg  or  mace  (ground);  1  large  cLj^raisins,  seeded, 
and  cut  in  two  with  scissors  (not  chopped).  Bake  in  a  pan  about  4 
inches  deep  in  a  very  slow  oven.  This  cake  i»  very  moist  and  keeps 
so  for  a  long  time. 

Frosting:  1  lemon  (juice);  1  pound  confectioner's  sugar 
(scant).  Squeeze  the^ juice  from  the  lemon,  strain  and  add  the 
sugar  little  by  little,  beating  all  the  time  till  it  becomes  very  creamy 
and  do.es  not  drop  off  the  spoon  when  held  up.  A  wire  spoon  is 
the  best  to  beat  it  with.  The  success  of  this  simple,  but  delicious 
frosting,  depends  on  the  beating  altogether.  Spread  on  the  cake 
when  the  latter  is  cold. 

^  .  — Mrs.  T.  J.  Derwent. 


Spanish  Buh. 


One  pint  flour;  1  pint  sugar;  1  cup  sweet  milk;  1  cup  butter; 
nro,^-™.r..ii  '  •••#,fily;  1  tablespoon  cinnamon;  1  teaspoon 

es;   o    _  powder.     Sprinkle   with   granulated 


4  eg"^ 
cloves 
sugar  while  hot 


Coffee  Cake. 


One  cup  strong  coffee;  1  cup  molasses;  1  cup  sugar;  1  cup  but-   * 
ter;  1  cup  chopped  raisins;  1  teaspoon  soda;  1  teaspoon  cloves;  1 
teaspoon  cinnamon;  1  teaspoon  nutmeg;  5  cups  flour. 

— Mrs.  Roy  Skinner. 

Two-Layer  Fruit  Cake. 

One  egg;  1  cup  brown  sugar;  J^  cup  lard  (part  butter  may  be 
used,  if  preferred);  1  cup  sour  milk;  1  teaspoon  soda;  1  teaspoon 
cinnamon;  3^  teaspoon  cloves;  salt  to  taste;  1  tablespoon  molasses; 
2  level  cups  flour  (no  more);  3^  cup  nuts;  Yi  cup  raisins.     Frost ^ 
with  lemon  or  chocolate  frosting.  ^v 

L^   — Mrs.  Somers. 


234  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Apple  Sauce  Cake. 

One  cup  sugar,  3^  cup  butter,  creamed;  1  cup  of  apple  sauce 
prepared  as  for  the  table;  1  teaspoon  soda  stirred  into  apple  sauce; 
1  teaspoon  chocolate,  grated;  1  teaspoon  cinnamon;  3^  teaspoon 
cloves;  1^  cups  flour     Bake  in  a  sheet. 

*'  — Mrs.  Somers. 

Potato  Cake. 

Two  cups  sugar;  1  cup  butter;  1  cup  mashed  potato  put  through 
a  colander;  4  eggs;  4  tablespoons  grated  chocolate;  1  teaspoon  cin- 
namon; ]/2  teaspoon  cloves;  1  cup  sour  milk;  1  teaspoon  soda;  2 
cups  flour;  1  cup  chopped  nuts  or  raisins.  Bake  in  a  loaf.  This 
keeps  moist  for  some  time. 

— Mrs.  J.  L.  Keep. 

Brown  Cake. 

One  and  one-half  cups  C  sugar;  3^  cup  butter;  2  eggs;  3^  cup 
sweet  milk;  2  cups  flour;  1  cup  chopped  raisins;  1  teaspoon  cinna- 
mon; 3^  teaspoon  cloves;  dash  of  nutmeg;  1  teaspoon  soda,  dis- 
solved in  the  milk.     Bake  slowly  in  a  loaf. 

— Mrs.  T.  V.  Engstrom. 

French  Fruit  Cake. 
One-half  pound  butter;  3  cups  sugar;  yolks  of  6  eggs,  well 
beaten;  1  cup  sweet  milk;  2  cups  brandy;  1  pound  raisins;  3^  pound 
currants;  shell  2  pounds  of  mixed  nuts  and  break  in  small  pieces; 
citron  and  figs  as  wanted;  grated  rind  and  juice  of  2  lemons;  fruit 
and  nuts  well  dredged  with  flour  before  mixing;  flour  to  stiffen. 
Lastly  add  whites  of  eggs  and  4  tablespoons  baking  powder. 

— Leola  Arnold. 

Fruit  Cake. 
Two  cups  brown  sugar;  1  cup  molasses;  1  cup  coffee  (as  for 
table);  4  eggs;  1  teaspoon  soda;  4  cups  flour;  %  cup  butter;  2  tea- 
spoons cinnamon;  2  teaspoons  cloves;  1  teaspoon  grated  nutmeg; 
1  pound  raisins;  1  pound  currants;  citron  and  orange  peel. 

— Mrs.  Du  Plain. 

Scripture  Cake. 

One  cup  butter.  Judges  5,  25;  2  cups  sugar,  Jeremiah  6,  20; 
33^  cups  flour,  1  Kings  4,  22;  2  cups  raisins,  1  Samuel  30,  12;  2  cups 
figs,  1  Samuel  30,  12;  1  cup  almonds.  Genesis  43,  11;  1  cup  water, 


CAKES,    CAKE    FILLINGS    AND    FROSTINGS,    GINGERBREAD.       235 

Genesis  24,  20;  6  eggs,  Isaiah  10,  14;  1  large  tablespoon  honey, 
Exodus  16,  13;  3  teaspoons  baking  powder,  Gal.  5,  9;  sweet  spices 
to  taste.  Kings  10,  2;  a  little  salt,  Leviticus  2,  13. 


Devil's  Food. 

One  cup  sour  milk;  1  teaspoon  soda;  3^  cup  shortening  (lard 
or  butter);  13^  cups  sugar;  1  egg;  }/i  cake  Baker's  chocolate;  flour 
to  make  batter. 

— Mrs.  Arthur  Thro. 

Chocolate  Loaf  Cake. 

Grate  M  bar  of  chocolate.  Pour  over  it  3^  cup  of  hot  water. 
Cream  IJ^  cups  sugar  and  3^  cup  butter.  Add  2  eggs,  3^  cup  sour 
milk,  3^  teaspoon  soda,  1  tablespoon  vanilla.  Add  chocolate. 
Then  stir  in  23^  cups  of  flour.     Bake  45  minutes  in  a  loaf. 

— Leola  Arnold. 

White  Pound  Cake. 

Whites  14  eggs;  1  pound  sugar;  }A,  pound  butter;  1  pound  flour; 
2  teaspoons  baking  powder  sifted  into  flour,  and  about  2  table- 
spoons water  and  flavoring.  Beat  butter  and  sugar  to  a  cream. 
Then  add  the  water,  then  the  whites  of  eggs  and  flour  alternately. 

— Mrs.  L.  F.  Haehnlen. 

Yellow  Pound  Cake. 

Ten  eggs;  1  pound  powdered  sugar;  1  pound  flour;  14  ounces 
butter;  wine  glass  of  brandy;  teaspoon  grated  nutmeg;  lemon 
flavoring  and  1  teaspoon  baking  powder.  Beat  butter  and  sugar 
to  a  cream,  then  add  the  beaten  yolks,  then  the  beaten  whites  and 
flour  alternately  and  bake  slowly  in  a  moderate  oven. 

— Mrs.  L.  F.  Haehnlen. 

Citron  Pound  Cake. 

One  pound  sugar;  1  pound  butter;  1  pound  flour;  1  pound  cit- 
ron, cut  very  fine;  10  eggs,  beaten  separately.  Cream  butter  and 
sugar,  add  yolks  and  flour.  Beat  vigorously  15  minutes,  then  add 
citron  and  lastly  the  whites.  Bake  1  hour  in  a  moderate  oven, 
being  careful  not  to  have  it  too  hot  at  first. 

— Mrs.  Walter  Forbes. 


236  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Sponge  Cake  No.  I. 

Three  eggs,  well  beaten;  salt;  1  cup  sugar;  1  cup  flour;  2  tea- 
spoons baking  powder;  y^  cup  boiling  water  added  at  the  last. 
Flavor  to  taste.  Grease  pan  and  also  sprinkle  with  flour  before 
turning  in  the  batter. 

— Mrs.  T.  V.  Engstrom. 

Sponge  Cake  No,  II. 

One  coffee  cup  sugar;  1  coffee  cup  of  flour;  1  teaspoon  baking 
powder.  Mix  together,  make  a  hole  in  the  center  and  break  4  eggs 
and  4  tablespoons  water,  1  teaspoon  extract  to  flavor. 

^.loSEPHINE    PhINNEY. 

Sponge  Cake  No.  III. 

Six  eggs;  13^  cups  sugar;  Ij/^  cups  flour;  \^  teaspoon  cream 
of  tartar;  pinch  of  salt;  ^  teaspoon  vanilla.  Beat  yolks  to  a  froth, 
add  sifted  sugar.  Whip  whites  to  a  foam,  add  salt  and  cream  of 
tartar  and  continue  beating  until  very  stiff.  Then  fold  into  the  yolks 
and  flavor.  Lastly  fold  in  lightly  the  flour  which  has  been  sifted 
4  times.     Bake  in  a  slow  oven  25  to  45  minutes. 

— Mary  Walton. 

Roll  Jelly  Cake. 

Two  eggs,  beaten  to  a  froth;  3^  cup  sugar;  3^  cup  flour;  1  tea- 
spoon baking  powder;  2  tablespoons  of  milk.  Bake  in  shallow  pan 
and  when  done  turn  out  on  a  towel  and  spread  with  jelly  and  roll 
while  hot,  wrapping  the  towel  around  to  keep  in  shape  until  cool. 

— Mrs.  Chandler  Starr. 

Scioto  Sponge  Cake. 

Mix  1  cup  granulated  sugar;  1  teaspoon  cinnamon;  3^  teaspoon 
cloves;  one-eighth  teaspoon  nutmeg;  3€  pound  grated  sweet  choco- 
late. Mix  %  cup  sifted  flour;  3^  teaspoon  baking  powder;  3^  cup 
chopped  nuts;  3€  cup  sliced  citron.  Beat  well  yolks  of  6  eggs  with 
1  tablespoon  water.  Beat  whites  of  eggs  until  stiff  and  dry,  then 
gently  fold  in  the  sugar  mixture,  egg  yolks  and  flour  mixture.  Line 
a  pan  with  buttered  paper,  turn  in  the  mixture,  sprinkle  gener- 
ously with  chopped  nuts  and  bake  in  a  moderate  oven.  May  also 
be  baked  in  a  sheet.  May  be  iced  or  simply  dusted  with  powdered 
sugar. 

— Mary  Walton. 


CAKES,    CAKE    FILLINGS    AXD    FROSTINGS,    GINGERBREAD.       237 

German  Kuchen. 

One  pint  warm  milk;  4  cups  flour;  Y^  cup  butter;  1  cup  sugar; 
3  eggs;  1  cake  compressed  yeast.  Flavor  with  nutmeg  and  grated 
dried  orange  peel.  Mix  well.  Let  rise  twice  before  putting  into 
the  oven.    Cover  the  top  with  beaten  whole  egg  and  sugar. 

— Mrs.  Gork. 

Sunshine  Cake. 

Whites  of  7  eggs;  yolks  of  5;  1)^  cups  granulated  sugar;  1  cup 
flour,  3^  teaspoon  cream  of  tartar  (scant);  pinch  of  salt  added  to 
whites  before  beating  and  flavor  to  taste.  Sift,  measure  and  set 
aside  flour  and  sugar.  Beat  yolks  to  a  foam.  Whip  whites  to  a 
foam,  add  cream  of  tartar  and  beat  until  very  stiff;  add  sugar  to 
whites,  then  the  beaten  yolks,  flavor,  and  lastly  fold  flour  in  lightly. 
Bake  in  a  moderate  oven  from  20  to  40  minutes. 

— Mrs.  Wm.  Thompson. 

Angel  Food  No.  I. 

Whites  of  12  eggs;  1  teaspoon  cream  of  tartar;  1  pinch  salt; 
1^  cups  sugar;  1  teaspoon  vanilla;  1  cup  pastry  flour.  Sift  flour 
once,  add  cream  of  tartar;  then  sift  4  times.  Then  sift  flour  and 
sugar  together  4  or  more  times.  Add  salt  to  whites  of  eggs,  beat 
until  very  stiff;  add  flavoring  and  fold  the  two  mixtures  together 
very  lightly.  Put  in  an  ungreased  tin  and  bake  in  a  moderate  oven 
about  45  minutes.  When  cake  has  risen  above  top  of  the  pan, 
increase  the  heat  and  finish  baking  rapidly.  When  the  cake  is 
done  it  begins  to  shrink.  Let  it  shrink  back  to  the  level  of  the  pan 
and  then  remove  and  invert  to  cool. 


Angel  Food  No.  II. 

Whites  of  9  eggs;  134  cups  granulated  sugar;  1  cup  pastry 
flour;  3^  teaspoon  cream  of  tartar;  1  pinch  of  salt;  flavor  to  taste. 
Mix  and  bake  as  above. 


Angel  Fruit  or  Nut  Cake. 

Add  to  angel  food  dough  3^  cup  of  any  kind  of  chopped  can- 
died fruit,  nuts,  raisins,  cocoanut,  angelica  or  a  mixture  of  any  of 
the  above. 


r 

238  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

White  Cake. 

One  cup  sugar;  3^  cup  butter  (part  lard  may  be  used);  whites 
4  eggs;  3^  cup  milk;  2  cups  flour;  2  teaspoons  baking  powder; 
pinch  of  soda.     Flavor  with  vanilla. 

— Elizabeth  Tyrell. 

Feathery  White  Cake. 

One-half  cup  of  milk;  3^  cup  butter;  13^  cups  powdered  sugar; 
6  eggs,  whites  (beaten  stiff);  2  cups  pastry  flour;  13^  rounded  tea- 
spoons baking  powder;  3^  teaspoon  salt.  Flavor  with  almond  and 
lemon,  equal  parts     If  nuts  are  used  in  the  filling,  omit  the  lemon. 

— Mrs.  Wm.  Thompson. 

Hickory  iNut  Loaf  Cake. 
Two  cups  sugar;  1  cup  butter;  1  cup  milk;  3  cups  flour;  2 
spoons  baking  powder;  2  cups  broken  hickory  nut  meats;  whites 
;ggs.    This  recipe  may  be  divided  for  a  smaller  loaf. 

— Mrs.  S.  R.  Somers. 

'**  "  Burnt  Sugar  Cake. 

One  and  one-half  cups  sugar;  3^  cup  butter;  cream  well,  add 

1  unbeaten  egg  yolk;  cream  well,  add  another  yolk;  cream  well  1 
teaspoon  vanilla,  3  teaspoons  burnt  sugar;  cream  well  23^  cups  flour, 

2  heaping  teaspoons  baking  powder,  1  cup  cold  water.  Add  water 
and  flour  alternately;  put  baking  powder  in  with  the  last  half  cup 
water.  The  secret  of  this  cake  is  to  cream  well.  For  frosting,  add 
2  teaspoons  burnt  sugar  to  plain  frosting, 

— Anna  Donahue  Nohe,  Louisiana. 

j 
Sour  Cream  Cake. 

One  cup  sour  cream;  1  cup  sugar;  1  egg;  1  cup  flour;  a  pinch 
salt;  1  teaspoon  soda;  1  teaspoon  vanilla. 

— Mrs.  Guy  Smith. 

Grandmother's  Yeast  Cake. 

Two  coffee  cups  sponge;  2  teacups  sugar;  2  eggs;  3^  cup  but- 
ter in  a  little  flour;  soda  size  of  a  kernel  of  corn;  1  teaspoon 
each  of  all  kinds  of  spices;  1  cup  fruit.  Put  in  oven  and  leave 
door  open  for  Y^  hour.     Close  door  and  bake  as  other  cake. 

— Mrs.  Charles  Reitsch, 


CAKES,    CAKE^^LINGS    AND    FROSTINGS,    GINGERBREAD.       239 


Marble  Cake. 
Cream  3^  cup  butter*^  add  gradually  1}4  cups  sugar,  then 
3^  cup  milk  alternately  with  2  cups  flour  sifted  with  2  level 
teaspoons  baking  powder.  To  14  of  the  mixture  add  1  cup 
chopped  raisins,  3^  teaspoon  cloves,  1  teaspoon  cinnamon,  yolks 
of  3  eggs,  beaten  lightly.  To  the  other  %  add  3^  teaspoon  vanilla, 
whites  of  eggs,  beaten  dry.  Bake  in  loaf  paji,  putting  in  mixture 
by  spoonfuls,  alternating  colors. 

% 
Blackberry  Jam  Cake.       \ 
One  cup  sugar;  scant  ^  cup  butter;  3  eggs,  beaten  separately; 
4  tablespoons  of  sour  cream  or  milk  with  1  teaspoon  soda;  1  tea- 
spoon cinnamon;  %  teaspoon  nutmeg;  13^  cups  flour;  1  cup  of  any 
kind  of  jam;  2  heaping  teaspoons  baking  powder.    Bake  in  2  sheets 

and  ice. 

— Mrs.  Bif^ 
Cheap  Loaf  Cake. 

One  and  one-half  cups  sugar;  3^  cup  butter;  1  cup  milk 
scant  cups  of  flour;  2  teaspoons  baking  powder;  1  cup  chc 
raisins;  1  egg;  flavor  with  lemon  or  nutmeg.     May  also  be  made 
without  the  egg. 

Blueberry  Cake. 

One  egg,  beaten  light;  %  cup  sugar;  1  tablespoon  butter;  3^ 
cup  milk,  good  measure,  in  which  dissolve  3^  teaspoon  soda;  flour 
to  make  as  stiff  as  very  soft  biscuit  dough.  Mix  1  teaspoon  cream 
of  tartar  and  the  butter  in  the  flour  and  add  other  ingredients, 
beating  well.  Stir  in  lightly  3^  pint  of  blueberries  which  have  been 
floured. 

— Mrs.  Wm.  Walton. 

Dutch  Apple  Cake. 

Sift  together  2  cups  of  flour,  3^  teaspoon  salt  and  33^'  level 
teaspoons  baking  powder.  With  tips  of  fingers  work  in  3^  cup 
butter.  Beat  1  egg,  add  %  cup  milk  and  stir  into  the  dry  ingredi- 
ents. Spread  the  mixture  into  a  shallow  baking  pan.  Have  ready, 
pared  and  cored  neatly,  4  or  5  apples.  Press  these  in  even  rows 
down  into  the  dough,  leaving  an  edge  of  dough  all  around  the  ap- 
ples. Sprinkle  with  cinnamon  and  currants  and  the  edge  of  the 
dough  quite  thickly  with  granulated  sugar.  Bake  about  25  min- 
utes. Good  with  coffee,  or  may  be  served  hot  with  sugar  and  cream 
or  hard  sauce. 
V^  — Mrs.  Edward  Heiliger. 


240  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Peach  Tea  Cake. 

One  large  tablespoon  equal  parts  butter  and  lard;  J^  cup  sugar; 
^  cup  milk;  1  beaten  egg;  2  cups  flour;  1  teaspoonful  baking  pow- 
der. Turn  into  shallow  baking  pan.  Do  not  have  batter  more  than 
3^  inch  deep.  Cover  with  sliced  peaches.  Sprinkle  with  sugar  and 
cinnamon.     Bake  30  minutes. 


LAYER  CAKES. 

Chocolate  Cake — Eggless. 
One  cup  sugar;  Y^  cup  grated  chocolate;  1  cup  sour  milk;  1 
heaping  tablespoon  butter;  3^  teaspoon  soda;  13^  cups  flour;  va- 
nilla.    Bake  in  2  layers  and  ice  with  a  chocolate  frosting. 

Chocolate  Cake. 

Cream  3^  cup  butter  and  13^  cups  sugar;  add  yolks  of  4  eggs; 
2  squares  of  Baker's  chocolate,  dissolved  in  5  tablespoons  hot  water; 
]A,  cup  milk;  1%  cups  flour;  1  heaping  teaspoon  baking  powder; 
lastly  add  beaten  whites  of  eggs.  Bake  in  layers.  Frost  with 
chocolate  or  white  icing. 

— Mrs.  Schuleiw. 

Chocolate  Cream  Cake  I. 
Beat  3€  cup  butter  to  a  cream  and  beat  the  j^olks  of  2  eggs  until 
thick.  Then  gradually  beat  3^  cup  of  sugar  into  each  and  combine 
the  2  mixtures.  Add  4  ounces  of  ditocolate,  melted  over  hot  water. 
Then  alternately  add  3^  cup  milk  and  13^  cups  flour,  sifted 
with  2  level  teaspoons  baking  powder.  Lastly,  add  whites  of  2 
eggs,  beaten  dry,  and  1  teaspoon  vanilla.     Bake  in  2  layers. 

— Mrs.  Edw^ard  M.  Heiliger. 

Chocolate  Cream  Cake  IL 

One  and  one-half  cups  sugar;  3^  cup  butter  (scant);  1  cup  milk 
or  water;  23^^  cups  Swansdown  flour;  2  heaping  teaspoons  baking 
powder,  sifted  with  the  last  3^  cup  flour;  whites  of  4 eggs.  Cream  the 
butter  and  sugar,  add  the  milk,  then  the  flour  and  baking  powder. 
Beat  thoroughly.  Lastly,  add  stiflEly  beaten  whites.  Put  in  square 
cake  tins  and  let  stand  5  minutes  before  baking.  Bake  in  a  moder- 
ate oven. 


CAKES,    CAKE    FILLINGS    AND    FROSTINGS,    GINGERBREAD.       241 

Icing:  One  and  one-half  cups  sugar;  }/2  cup  fresh  milk.  Boil 
together  slowly  in  a  porcelain  dish  about  10  minutes  until  it  threads. 
Then  take  from^fire  and  add  butter  the  size  of  a  walnut.  Beat  con- 
stantly until  cold;  then  flavor  and  spread  on  the  cake.  Melt  Baker's 
chocolate  and  when  white  frosting  is  set,  spread  over  the  top  with 
a  knife. 

— Mrs.  L.  a.  Weyburn. 

Orange  Cake. 

One  cup  sugar;  1  tablespoon  melted  butter;  2  eggs;  ]/2  cup  of 
milk;  \}/2  cups  of  flour;  2  teaspoons  baking  powder;  1  tablespoon 
orange  juice;  1  teaspoon  grated  rind.  Mix  in  order  given,  bake  in 
square  pan,  split  and  fill  with  orange  cream.. 

Orange  Cream:  Into  a  cup  put  the  grated  rind  of  3^  an  orange 
and  the  juice  of  1  orange,  1  tablespoon  of  lemon  juice  and  fill  cup  with 
hot  water;  strain  and  put  on  to  boil.  Add  1  tablespoon  cornstarch, 
wet  with  cold  water,  and  cook  10  minutes,  being  careful  not  to 
burn  it.  Beat  yolk  of  1  egg  with  2  heaping  teaspoons  of  sugar,  add 
to  the  mixture  with  1  teaspoon  butter  and  cook  until  butter  is  dis- 
solved. When  cool,  fill  the  cake  with  the  cream  and  ice  with  orange 
icing. 

— Glen  Culver. 

Marshmallow  Cake. 
Two  cups  sugar;  3^  cup  butter;  2}/2  cups  flour;  1  heaping  tea- 
spoon baking  powder;  whites  of  4  eggs,  beaten  stiff  and  folded  in 
last.     Bake  in  two  layers. 

Filling:  2  cups  sugar,  8  tablespoons  water;  boil  until  it 
threads,  then  pour  over  beaten  whites  of  2  eggs.  Then  pour  it  over 
1  cup  of  marshmallows,  which  ^ave  been  melted  over  hot  water. 

— Mrs.  Ward  Crumb. 

Toasted  Marshmallow  Cake. 
Beat  }/2  cup  butter  to  a  cream;  gradually  beat  in  1  cup  sugar, 
then  beaten  yolks  of  3  eggs.  Sift  together  \}/2  cups  flour  and  2 
level  teaspoons  baking  powder;  add  to  the  first  mixture  alternately 
with  3^  cup  milk  and  1  teaspoon  vanilla.  Lastly,  beat  in  whites 
of  2  eggs,  beaten  dry.  Bake  in  2  layer  cake  pans.  Put  together 
with  chocolate  filling  and  decorate  with  toasted  marshmallows. 

Fresh  Cocoanut  Cake. 

Two  cups  sugar;  3^  cup  butter  (scant);  1  cup  milk;  3  cups  of 
Swansdown  flour;  2  heaping  teaspoons  baking  powder;  1  teaspoon- 


242  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

ful  of  vanilla;  whites  of  8  eggs.  Cream  butter  and  sugar,  add  the 
milk,  then  the  flour  with  baking  powder  sifted  in.  Gradually  add 
the  beaten  whites  of  the  eggs.    Bake  in  2  long  layer  pans. 

Filling:  1  grated  cocoanut;  2  cups  sugar;  3^  cup  boiling 
water;  whites  of  2  eggs;  flavor  with  vanilla.  Boil  sugar  and  water 
until  it  threads,  then  pour  on  the  beaten  whites  of  the  eggs,  slowly 
at  first,  beating  until  the  frosting  can  be  spread  an  inch  thick. 
Spread  between  the  layers  and  sprinkle  thickly  with  the  cocoanut. 

— Mrs.  James  Harned. 

Aristocratic  Cake. 

One  pound  butter;  1  pound  sugar;  1  pound  pastry  flour;  12 
eggs.  Cream  butter  and  sugar;  add  beaten  yolks  of  eggs,  flour 
and  }/2  wine  glass  of  brandy,  and  lastly  the  stiffly  beaten  whites. 
Divide  into  4  parts.  To  the  first  part  add  3^  pound  each  of  raisins 
and  currants  and  yi  pound  of  citron,  cut  up;  cinnamon,  cloves  and 
nutmeg  to  taste.  To  the  second  part  add  3  peeled  oranges,  cut  in 
very  small  pieces,  and  rolled  in  flour.  Fold  in  the  batter  slowly  so 
as  not  to  crush  pieces.  To  third  part  add  1  pound  almonds,  blanched 
and  cut  fine.  To  fourth  part  add  3  tablespoons  grated  choco- 
late and  flavor  with  vanilla.  When  these  are  separately  baked 
and  cooled,  put  together  with  boiled  frosting.  Best  when  3  days' 
old. 

— Mrs.  Freeman  Graham. 

Harlequin  Cake. 

One  cup  sugar,  3^  cup  butter,  creamed;  3^  cup  milk;  13^  cups 

flour;  \y^  teaspoons  baking  powder;  beaten  whites  of  4  eggs.  Divide 

in  half.    Color  1  part  pink.    Bake  each  half  in  1  layer.    3^  cup  sugar, 

\i  cup  butter,  creamed;  3^  cup  milk;  134  cups  flour;  2  teaspoons 

baking  powder;  yolks  4  eggs,  well  beaten.    Divide  in  half.    To  first 

half  add  juice  and  grated  rind  of  3^  lemon.    To  second  half  add  1 

ounce  of  Baker's  chocolate  and  one-eighth  cup  of  milk.    Put  the  4 

layers  together  with  white  icing. 

— Georgie  Somers. 

Dolly  Varden  Cake. 

One-half  cup  butter;  1  cup  sugar;  3^  cup  sweet  milk;  2  cups 
flour;  2  eggs;  2  teaspoons  baking  powder.  Cream  the  butter  and 
sugar;  add  the  eggs  and  milk,  then  the  flour  and  baking  powder. 
Divide  into  2  layers.     Into  second  layer  put  1  tablespoon  cold 


CAKES,    CAKE    FILLINGS    AND    FJIOSTINGS,    GINGERBREAD.       243 

coffee;  3^,  tablespoon  molasses;  3^  cup  chopped  raisins  and  spice 
to  taste.     Bake,  and  put  layers  together  with  jelly  or  frosting. 

— Mrs.  J.  L.  Keep. 

Plain  Layer  Cake. 

One  and  one-half  cups  of  C  sugar;  3^  cup  butter;  2  eggs,  beaten; 
1  cup  milk;  23^  cups  flour  sifted  with  2  teaspoons  baking  powder. 
Bake  in  layers  and  use  any  preferred  filling. 

— Mrs.  T.  V.  Engstrom. 

Mocha  Filling  I.  • 

One  cup  unsalted  butter;  2  cup^^owdered  sugar;  rub  to  a 

cream,  add  yolks  of  3  eggs  and  cream  more;  add  slowly  3^  cup  very 

strong  freshly  made  co^ee,  spread  on  cake,  adding  chopped  walnuts. 

,  *  —Mrs.  T.  K.  Hicks. 

•  Mocha  Filling  II. 

One  cup  powdered  sugar;  Ifutter  size  of  an  egg;  cream  to- 
gether, add  1  teaspoon  vanilla,  2  teaspoons  dry  cocoa  and  2  table- 
spoons very  strong  freshly  made  coffee. 

—Mrs.  T.  K.  Hicks. 

•  Apple  Filling. 

One  large  sour  apple,  peeled  and  grated;  juice  and  rind  of  1 
lemon;  1  large  cup  sugar;  yolk  of  1  egg;  beat  all  together  and  cook 
until  thick.     Let  cool  and  spread. 

— Mrs.  Guy  Smith. 

Raisin  Filling. 

One  cup  sugar;  1  cup  chopped  raisins;  4  tablespoons  water. 
Cook  until  it  spins  a  thread.  Pour  slowly  over  stiffly  beaten  white 
of  1  egg.     Beat  until  creamy. 

— G.  S. 

Cocoa  Filling, 

Two  tablespoons  strong  coffee;  2  teaspoons  cocoa;  confection- 
er's sugar  to  thicken;  1  teaspoon  vanilla;  1  tablespoon  soft  butter. 

— Ruth  Drysdale. 

Ice  Cream  Filling. 

One  teaspoon  water;  1  teaspoon  butter,  heaping;  powdered 
sugar  enough  to  thicken.  Cream  these  together  thoroughly  and 
add  the  stiffly  beaten  white  of  1  egg.  Flavor  with  a  little  citric 
acid  dissolved  in  water. 


244  THE  MENDELSS(^N  CLUB  COOK  BOOK. 

Sour  Cream  Filling. 
One  cup  sour  cream;  1  cup  sugar;  1  cup  hickory  nuts,  chopped 
fine.     Boil  sugar  and  cream  together  until  it  threads.     Take  from 
fire,  stir  in  the  nuts  and  beat  until  creamy. 

—Mrs.  T.  K.  Hicks. 

Chocolate  Filling  I. 

Two  squares  chocolate;  4  tablespoons  hot  water;  2  tablespoons 
butter;  3^  cup  sugar;  3^  cup  milk  which  should  be  added  after  the 
above  ingredier\J^  have  been  thoroughly  dissolved  over  hot  water. 
Cook  until  consistency  of  thick  cream.  Beat  until  thick  enough  to 
spread.  ^ 

Chocolate  FillingJI.* 

Melt  2  squares  Baker's  ^ot^ate  in  a  double  boiler;  stir  in 
enough  powdered  sugar  to  thicken,  about  1}^  cups,  then  stir  ip  3^ 
cup  chopped  raisins  or  use  raisins  and  nuts  which  have  been  chop- 
ped.    Fine  for  devil's  food  cake. 


Plain  Frosting.  •  ^ 

One  cup  confectioner's  sugar;  2  tablespions  boihng  water  or 
milk;  3^  teaspoon  vanilla,  or  1  teaspoon  lemon  juice. 

Boiled  Frosting. 

One  egg,  1  cup  sugar,  4  tablespoons  water;  boil  until  it 
threads,  then  pour  slowly  over  stiffly  beaten  white  of  egg.  Flavor 
to  taste. 

Caramel  Frosting. 
Boil  13^  cups  brown  sugar,  3^  cup  cream  and  1  teaspoon  but- 
ter, 40  minutes.  Add  3^  pound  marshmallows,  1  teaspoon  vanilla 
and  beat  until  thick  enough  to  spread.  The  marshmallows  may 
be  omitted.  Then  simply  beat  ingredients  until  of  a  proper  con- 
sistency and  spread. 

Fruit  Frosting. 

One  cup  mashed  fruit  (strawberries,  raspberries  or  peaches); 
1  cup  sugar;  white  of  1  egg.    Whip  all  together  until  stiff. 

— Mrs.  J.  L.  Keep. 


CAKES,    CAKE    FILLINGS    AND    P^^TINGS,    GINGERBREAD.       245 

Divinity  Fudge  Frosting. 

Two  cups  (even)  granulated  sugar;  3^  cup  Karo  com  syrup; 
J'^  cup  water;  2  eggs  (whites).  Boil  all  but  eggs  until  it  forms  a 
soft  ball  in  water.  Pour  this  onto  the  beaten  whites  of  the  eggs 
and  beat  the  whole  until  alrftst  cold.  Add  3^  cup  of  chopped  nuts. 
This  makes  a  delicious  frosting  for  angel  cake.  Candied  cherries, 
chopped,  may  also  be  added. 

^      —Mrs.  G.  D.  R. 


Chocolate  Nut  Frosting. 

Boil  1  cup  sugar  and  3^  cup  water  until  it  forms  a  thread. 
Pour  slowly,  beating  constantly,  onto  the  beaten  yolks  of  2  eggs. 
Then  pour  this  mixture  onto  1  square  of  melted  chocolate,  add 
nut  meats  and  3^  ^teaspoon  vanilla.  Beat  until  cold  enough  to 
spread. 


Sliced  bananas,  shredded  pineapple,  orange  juice  and  grai 
rind,  or  almost  any  fruit  cut  'firie  added  to  a  plain  or  boiled  frosting, 
makes  a  delicious  filling  for  cakes. 


246  THK  MENDELSSOHN  CLUP  COOK  BOOK. 


;|^i 


^^      CHAPTER  XVIIL 


SMALL  CAKES,  COOKIES  AND 
"^DOUGHNUTS. 


f  Cream  Puffs. 

One  cup  hot  water;  }4  cup  butter.  Boil  together  and  stir  while 
boiling.  Stir  in  1  cup  sifted  flour,  dry.  Take  from  stove  and  stir 
until  a  smooth  paste.  After  this  cools  stir  in  3  eggs,  not  beaten. 
Stir  5  minutes.  Drop  in  tablespoons  on  buttered  tins.  Bake  in 
a  quick  oven  25  minutes.  Be  careful  not  to  open  oven  door  oftener 
than  necessary.  This  recipe  makes  12  puffs,  more  if  you  don't  use 
full  tablespoon  of  batter.  When  cold,  cut  a  hole  in  the  top  and 
fill  with  custard. 

Custard:  1  cup  sweet  milk;  3^  cup  sugar;  1  egg;  3  table- 
spoons flour.     Flavor  with  vanilla.     Cook. 

— Mrs.  Shannon,  Kirkland,  111. 

Patty  Pan  Cakes. 

One  cup  sugar;  2  tablespoons  butter;  2  eggs;  4  tablespoons 
milk;  1  cup  flour;  1  teaspoon  baking  powder.  Add  }4  cup  cur- 
rants or  raisins  and  bake  in  gem  irons. 

— Mrs.  J.  L.  Keep. 

Sour  Cream  Patties. 

One  cup  brown  sugar;  1  cup  sour  cream;  1  tablespoon  shorten- 
ing; 1  egg;  }4  cup  molasses;  salt  and  cinnamon  to  taste;  2  cups 
flour;  1  teaspoon  soda,  dissolved  in  the  sour  cream;  %  cup  raisins 
or  currants.      Bake  in  patty  pans. 

— Rena  Lander. 

Roxbury  Cakes. 

Beat  the  yolks  of  2  eggs;  gradually  beat  in  H  cup  sugar;  ^ 

cup  butter,  softened  but  not  melted;  ^  cup  molasses;  3^  cup  sour 

^milk,  and  then  1^^  cups  of  flour,  sifted  with  1  teaspoon  cinnamon. 


SMALL    CAKES,    COOKIES   AND    DOUGHNUTS.  247 

3^  teaspoon  cloves,  a  grating  of  nutmeg   and    1    teaspoon   soda. 

Beat  in   whites   of   2  eggs,   beaten  dry,  and  then  }/2  cup  raisins 

and  ]/2  cup  walnut  meats.     Bake  in  small  tins.    Cover  with  boiled 

frosting  and  decorate  with  the  same  frosting,  tinted  with  melted 

chocolate. 

— Mrs.  Edward  Heiliger. 

Small  Chocolate  Cakes. 
One-half  cup  butter;  }/i  cup  cocoa;  3  eggs;  1  cup  sugar;  1  tea- 
spoon cinnamon;  3^  cup  water;  IJ^  cups  flour;  3  teaspoons  baking 
powder.     Add  cocoa  and  creamed  butter  and  bake  in  small  tins. 
When  cool,  frost. 

Little  Gold  Cakes. 
Cream  3^  cup  butter.  Beat  into  it  3^  cup  sugar,  the  well 
beaten  yolks  of  4  eggs,  3€  cup  milk,  and  seven-eighths  cup  of 
flour,  sifted  with  1  level  teaspoon  baking  powder.  Flavor 
with  1  teaspoon  orange  extract.  Bake  in  small  tins  (15  will  be 
needed).  When  cold,  spread  with  frosting,  sprinkle  with  tiny  can- 
dies of  assorted  colors. 

— Mrs.  Edward  M.  Heiliger. 

Cocoa  Macaroons. 

Pass  through  a  sieve  together,  1  cup  sifted  flour;  3^  cup  granu- 
lated sugar;  2  level  tablespoons  cocoa;  3^  teaspoon  baking  powder; 
3^  teaspoon  each  of  salt  and  cinnamon,  and  one-eighth  teaspoon 
each  of  cloves,  mace  and  nutmeg.  With  these  mix  the  grated  rind 
of  an  orange  and  3€  cup  citron,  chopped.  Break  1  egg  and  the 
white  of  another  into  the  mixture;  add  also  1  teaspoon  vanilla  and 
mix  the  whole  to  a  stiff  dough.  With  buttered  hands,  roll  the  mix- 
ture into  balls  about  the  size  of  a  hickory  nut,  dip  1  side  in  granu- 
lated sugar  and  set  some  distance  apart.  Bake  in  a  quick  oven. 
This  recipe  makes  18  macaroons. 

Flower  Cakes. 
Beat  3^  cup  butter  to  a  cream;  gradually  beat  in  3^  cup  granu- 
lated sugar,  then  well  beaten  j'olks  of  3  eggs  and  beat  until  mix- 
ture is  very  light.  Add  1  teaspoon  vanilla,  3^  cup  finely  chopped 
blanched  almonds  and  \%  cups  sifted  flour.  Take  off  pieces  of 
dough  and  roll  in  the  hands  into  balls  about  size  of  butter  balls; 
roll  balls  in  granulated  sugar.  Have  ready  blanched  almonds, 
cut  in  tiny  strips,  and  dispose  of  5  of  these  on  top  of  each  ball  to 
simulate  flower  petals.     Bake  about  20  minutes  in  moderate  oven. 


248  •   THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Cinnamon  Coffee  Cakes. 

One  cup  butter;  2  cups  sugar;  4  eggs;  Ij^  cups  of  milk  (2  cups 
may  be  used);  3  teaspoons  baking  powder.  Add  flour  enough  to 
roll.  Roll  thin,  spread  with  sugar  and  cinnamon.  Roll  up  and 
cut  slices  about  3^  inch  thick  from  it.     Bake  in  a  moderate  oven. 

— Annie  B.  Walton. 

Sponge  Cake  Patties. 

Six  eggs  (not  separated);  2  cups  flour  (scant);  2  cups  sugar; 
2  teaspoons  baking  powder;  ^  cup  boiling  water;  }/2  teaspoon 
vanilla.  Beat  eggs  till  very  light;  add  the  sugar  and  beat;  add 
flour  with  baking  powder  sifted  through  it;  add  vanilla  and  lastly 
the  boiling  water;  beat  well  and  put  in  greased  patty  pans.  Bake 
in  moderate  oven  about  15  minutes.  The  success  of  this  sponge 
cake  depends  on  beating  thoroughly. 

— Miss  Evalda  Carlson. 

Fruit  Cookies. 
Five  cups  crumbs  (bread,  cake  or  cracker);  1  cup  molasses;  2 
cups  brown  sugar;  1  cup  lard;  1  cup  sour  milk;  2  teaspoons  soda; 

1  teaspoon  cloves;    2  teaspoons  cinnamon;  3^  nutmeg,  grated;  3^ 

pound  currants;  3^  pound  raisins;  flour  to  make  very  stiff.    Flavor 

with  1  teaspoon  orange  extract.    Drop  from  a  spoon  into  pans  and 

bake. 

— Mrs.  Frank  Godley. 

Sugar  Cookies  I. 

Two  eggs;  1  small  cup  sugar;  3^  cup  butter;  ]/^  cup  sweet  cream; 

2  teaspoons  baking  powder;  a  little  nutmeg.     Flour  to  make  stiff 

enough  to  roll  out.     Roll  very  thin,  cut  out  with  cookie  cutter 

and  bake  about  10  minutes. 

— Mrs.  Chandler  Starr. 

Sugar  Cookies  II. 
One  cup  sugar;  3^  cup  butter;  ^  cup  milk;  3  teaspoons  bak- 
ing powder;  3  cups  flour.     Flavor  with  rose,  almond,  vanilla  or 
lemon  and  roll  very  thin. 

Caraway  Cookies. 
One  egg;  ^  cup  sugar;  3^  cup  butter;  34  cup  sour  milk;  3^ 
teaspoon  soda;   1  teaspoon  caraway  seeds.     Sprinkle  sugar  over 
top  and  bake. 


SMALL    CAKES,    COOKIES    AND    DOUGHNUTS.  249 

Honey  Drop  Cookies. 

Beat  3^  cup  butter  to  a  cream;  gradually  beat  in  ^  cup  granu- 
lated sugar,  1  cup  honey,  beaten  yolks  of  2  eggs,  2  tablespoons 
lemon  juice  with  grated  rind,  whites  of  2  eggs  beaten  dry  and  3  cups 
flour  sifted  with  1  level  teaspoon  soda.  More  flour  may  be  added 
if  needed  to  make  a  soft  dough.  Drop  dough  by  spoonfuls  onto  a 
buttered  baking  sheet,  make  smooth  and  bake.  For  a  change,  may 
be  sprinkled  with  granulated  sugar  and  cocoanut. 


Oatmeal  Cookies  I. 

Two  and  one-half  cups  Quaker  (or  Mother's)  oats,  dry;  1  cup 
sugar;  IJ^  tablespoons  melted  butter;  13^  teaspoons  vanilla;  Y^ 
teaspoon  salt;  2  eggs;  2  teaspoons  baking  powder.  Cream  butter 
and  sugar,  add  eggs,  salt,  vanilla  and  last  the  oats  mixed  with  the 
baking  powder.  Bake  in  a  moderately  hot  oven  on  well  greased 
tins  turned  bottom  side  up,  dropping  the  mixture  from  a  teaspoon 
onto  the  tins.  When  done,  lift  with  a  pancake  turner  onto  a  platter. 

— Mrs.  W.  S.  Miller. 

Oatmeal  Cookies  II. 

One  cup  sugar;  Y^  cup  butter;  Y2  cup  lard;  2  eggs;  6  table- 
spoons milk  (sweet  or  sour);  Y,  teaspoon  salt;  1  teaspoon  cinna- 
mon; ^/i  teaspoon  soda;  1  cup  chopped  raisins;  2  cups  oatmeal; 
\Y2  cups  flour.     Drop  on  buttered  tins  and  bake  in  a  moderate 

oven. 

— Mrs.  E.  Heiliger. 

Aunt  Lucy's  Sugar  Cookies. 
Two  cups  sugar;  1  cup  butter;  1  cup  sour  cream;  3  eggs;  1 
level  teaspoon  soda;  Y  teaspoon  baking  powder;   pinch  of  salt. 
Flour  to  mix  soft. 

Graham  Cookies. 

Two  cups  brown  sugar;  1  cup  shortening  (part  lard  and  part 

butter);  1  egg;  1  cup  buttermilk  or  sour  milk;  1  teaspoon  soda;  a 

pinch  of  salt.     Graham  flour  to  make  soft. 

— Mrs.  J.  L.  Keep. 

Ginger  Snaps. 

One  cup  molasses;  1  cup  brown  sugar;  1  cup  shortening,  half 
butter.     Let  boil  and  then  add  1  heaping  teaspoon  soda,  1  of  gin 


250  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

ger  and  2  tablespoons  hot  water.     Knead  hard,  roll  very  thin,  cut 
out  and  bake. 

— Edith  Van  Duzer. 

Fruit  Slices. 
Six  cups  of  sifted  flour;  2  cups  sugar;  1  cup  butter;  3  eggs;  3^ 
cup  milk;  3^  cup  molasses;  3^  pound  currants;  2  level  teaspoons 
soda;  1  teaspoon  each  cloves,  cinnamon  and  allspice;  Yi  cup  cocoa- 
nut  and  chopped  walnuts.  Bake  in  a  thin  sheet,  cut  in  squares 
and  ice.     This  makes  6  dozen. 


Molasses  Cookies. 

One  cup  sugar;  1  cup  molasses;  1  cup  butter;  1  cup  cold  water; 
1  rounded  teaspoon  soda;  1  teaspoon  cinnamon;  1  teaspoon  salt. 
Flour  to  roll. 

Peanut  Cookies. 

One  cup  butter;  2  cups  sugar;  3  eggs;  3^  cup  milk;  2  teaspoons 
baking  powder;  1^  cups  chopped  peanuts;  flour  to  roll.  Sprinkle 
before  baking  with  sugar  and  cinnamon. 


Rocks. 

One  and  one-half  cups  brown  sugar;  1  cup  butter;  3  eggs; 
3K  cups  flour;  1  teaspoon  soda;  1  teaspoon  cinnamon;  1  teaspoon 
salt;  1  pound  English  walnuts;  13^  cups  of  raisins  or  chopped 
dates.    Drop  from  spoon  to  make  size  preferred. 


Hermits. 
Two  cups  sugar;  1  cup  butter;  1  cup  raisins  (stoned  and  chop- 
ped); 1  cup  chopped  nuts;  4  eggs  (yolks);  whites  of  2;  3^  tea- 
spoon soda,  dissolved  in  2  tablespoons  milk;  nutmeg;  3^  teaspoon 
cloves;  3  cups  flour  (scant);  1  teaspoon  cinnamon.  Drop  on 
greased  pan  with  a  teaspoon  and  flatten  a  little.  Then  bake  about 
10  or  12  minutes. 

— Mrs.  E.  p.  Lathrop. 

Orange  Wafers. 
Two  eggs;  ^  cup  butter;  1  cup  sugar;  3^  cup  milk;  grated 
rind  of  an  orange.    Salt  well.     Flour  to  roll  very  stiff. 

— Mrs.  Wm.  Thompson. 


SMALL    CAKES,    COOKIES    AND    DOUGHNUTS.  251 

Peanut  or  Almond  Cookies. 
Cream  2  tablespoons  butter,  add  3^  cup  sugar  and  1  well 
beaten  egg.  Mix  and  sift  together  1  teaspoon  baking  powder,  3^ 
teaspoon  salt  and  1  cup  flour.  Add  to  first  mixture.  Then  add  2 
tablespoons  milk,  3^  cup  finely  chopped  peanuts  or  almonds  and 
3^  teaspoon  lemon  juice.  Drop  from  a  teaspoon  on  a  buttered 
sheet  1  inch  apart  and  place  3^  nut  on  top  of  each.  Bake  12  to  15 
minutes  in  a  slow  oven. 


Chocolate  Cookies. 

One  cup  sugar,  3^  cup  butter,  beat  together;  1  egg;  2  to  3 
squares  chocolate  (melted);  ^  cup  milk;  3^  teaspoon  soda  (in 
flour).  Add  nuts,  raisins  and  dates  cut  up  small.  Drop  from  tea- 
spoon.    When  cool,  frost. 

— Mary  F.  Hall. 

Jam  Cookies. 

One  cup  butter;  2  cups  sugar;  3  eggs;  3^  cup  milk;  2  teaspoons 
baking  powder;  flour  to  roll.  Roll  very  thin,  cut  out  round.  Lay 
a  spoonful  of  jam  on  a  cookie,  lay  another  cookie  on  top,  press- 
ing the  edges  well  together.     Bake. 

— M.  H.  W. 

Doughnuts  I. 

Three  eggs;  1  cup  granulated  sugar;  1  cup  sour  milk;  1  tea- 
spoon soda,  dissolved  in  milk;  3^  teaspoon  salt;  3^  nutmeg,  grated; 
6  small  tablespoons  melted  lard;  flour  to  make  stiff.  Roll,  cut  and 
put  in  cool  place  over  night.  Fry  in  the  morning  with  the  upper 
side  down  in  fat. 

— Margaret  Weldon. 

Doughnuts  II. 

One  cup  sugar;  1  tablespoon  melted  butter;  2  eggs;  1  cup 
sweet  milk;  3  teaspoons  baking  powder;  4  cups  sifted  flour.  Spice 
to  taste,  either  using  nutmeg  or  cinnamon.     Salt. 

— Miss  Lander. 

Doughnuts  III. 

Two  cups  buttermilk;  2  eggs;  13^^  cups  sugar;  2  tablespoons 
melted  butter;  teaspoon  soda;  nutmeg;  salt.  Flour  to  roll  out  as 
moist  as  possible. 

— Miss  Lander. 


252  THF,  MENDELSSOHN  CLUB  COOK  BOOK. 

Doughnuts  IV. 
One  cup  sugar;  4  tablespoons  melted  butter;  3  well  beaten 
eggs;  1  cup  buttermilk;  1  level  teaspoon  soda;  2  teaspoons  bak- 
ing powder.     Flour  to  stiffen. 

Raised  Doughnuts. 

One  quart  milk,  heated;  %  cup  sugar;  ^  cup  butter;  1  cake 
compressed  yeast;  ^  teaspoon  salt.  Mix  yeast  and  flour  in  batter. 
When  light  add  sugar,  salt,  butter,  2  teaspoons  vanilla,  3^  grated 
lemon  rind,  1  egg.  Let  rise  again.  When  light,  knead  well  and  cut. 
Let  rise  again.    Cook  in  not  too  hot  fat. 

Prune  Doughnuts. 

Make  sponge  with  1  cup  scalded  milk,  ^  of  compressed  yeast 
cake.  Let  rise  and  add  3^  cup  sugar,  2  well  beaten  eggs,  3^  cup 
butter  and  lard  mixed,  pinch  of  salt  and  enough  flour  to  handle. 
Mix  and  roll  and  cut  into  pieces  2^  inches  square. 

For  Filling:  Cook  fine  prunes  until  soft  enough  to  remove 
stones;  add  sugar  and  cinnamon  to  taste,  making  mixture  con- 
sistency of  marmalade.  Then  take  3^  tablespoon  prunes  and  place 
on  each  square,  stick  corners  and  turn  over  and  let  rise  until  light. 
Fry  in  deep  fat. 

Fried  Cakes. 
One  cup  soft  sugar;  1  tablespoon  butter;  cream  together;  2 
eggs;  1  cup  sweet  milk;  1  quart  flour;  1  teaspoon  salt;  2  heaping 
teaspoons  baking  powder;  nutmeg.     Roll  out  with  more  flour  and 
fry. 

— Mrs.  T.  V.  Engstrom. 

Fried  Wonders. 

Six  tablespoons  sugar;  2  tablespoons  melted  lard;  2  eggs;  1 
cup  sweet  milk;  3^  grated  nutmeg;  3  teaspoons  baking  powder. 
Flour  enough  to  stiffen  and  roll.     Fry  in  deep  fat. 

Crullers. 

Two  cups  sweet  milk;  1  cup  sour  cream;  2  cups  sugar;  2  eggs; 
1  teaspoon  soda;  2  teaspoons  baking  powder;  salt  and  nutmeg. 
Do  not  make  too  stiff.     Fry  in  hot  fat. 


I       CUTTING  &  CO. 

DRY  GOODS,  CLOCKS,  SUITS 
fFAISTS,  FURS 

426  -  428  East  State  St.     Rockford,  III. 


HIS  store  always  maintains  excellence  of  quality 
and  we  cheerfully  refund  money  on  any  pur- 
j--J^— >        chase   found    not   satisfactory.      Three    floors 
I    ^^^  -11      filled  with  the  best  merchandise  money  can  buy. 
Our  Suit  Dept.  on  the  2nd  floor  can  take  care  of  your  wants. 
(Best  made  Suits,  Cloaks  and  Furs.)  New  last  styles  in  our  Shirt 
Waist  Dept.     New  Muslin  Underwear  and  Infant  Supplies. 

We  gladly  show  you  our  lines.  Our  buyer  visits  the  market  every  Tuesday. 


We  deliver  goods  Promptly 
and  Cheerfully. 


:2V 

!5ttllllrt(ir?  Store 


With  an  aim  to  be 
at  the  top  for 

STYLE        -      QUALITY 
WORKMANSHIP 

And  to  do  all  things 

cheerfully  and  well. 

Yours  sincerely, 

LDW.    BUTTLRFILLD, 

309  West  State. 


253 


WMMVi^MJMWMJ^WMiiii^MiMMMMmiMMHi^^ 


•M± 


We  stake  our  Reputation 


When  we  make  the  statement 
that  we  have  in  GROGAN'S 
PURITY  OLIVE  OIL,  one  of 
absolute  purity.  ^  ^ 

We  will  be  pleased  to  give  you 
a  free  sample  and  book  on  the 
uses  of  Olive  Oil.  Our  price, 
50  cents  a  pint,  is  no  more  than 
inferior  brands  sell  for.     .<^     .<^ 


WORTHINGTON    &    SLADE, 

Sole    Agents 


%v^wwl^wm^f^*m^mw^Mm,*mm^mm.^^mmR^^wmmmm^w^^wmm^m^ 


Imported  and  '^ 

Domestic 

WALL    PAPERS 

Paints,    Oils,    Varnishes    and    Glass 

STAINS  OF  ALL  KINDS.        ENAMELS  AND  BRUSHES. 

Interior  Decoratins  a  Specialty. 

Both  Phones.  601-608  W.  State  Street 


254 


FRUITS.  255 


CHAPTER  XIX. 


FRUITS. 


"Bring  me  berries  or  such  cooling  fruit 
As  the  kind,  hospitable  woods  provide." 

— COWPEB. 


"Eat  an  apple  every  day  and  live  forever." 


Ripe  fruit  is  very  appropriate  and  healthy  for  breakfast,  and 
during  the  summer  months  is  much  more  to  be  desired  for  dessert 
at  dinner  than  rich  pastry  or  hot  puddings.  Fruit  should  always 
be  served  as  fresh  and  cold  as  possible.  As  a  rule  fruits  should  be 
arranged  in  a  raised  dish  or  comport.  In  serving  mixed  fruits 
whole,  allow  clusters  of  grapes  to  fall  over  the  sides  of  the  dish.  In 
serving  on  a  low  tray  or  platter,  pile  apples,  oranges,  bananas  or 
other  large  fruit  first  on  the  tray  and  arrange  clusters  of  grapes  to 
fall  over  the  whole. 

Grapes. 

There  is  no  more  beautiful  table  decoration  than  grapes. 
Their  exquisite  coloring  of  purple,  green,  amber  and  red  together 
with  their  own  leaves  making  a  combination  for  beauty  impos- 
sible to  surpass. 

The  large  hot  house  grapes  piled  on  a  cut  glass  6pergne  and 
with  the  stems  tied  together  with  a  large  bow  of  broad  soft  satin 
ribbon  the  same  color  as  the  grapes,  make  a  most  artistic  center- 
piece for  a  dinner  table.  The  epergne  can  be  passed  to  the  guests 
at  the  close  of  the  dinner  and  small  bunches  may  be  cut  from  the 
cluster  with  silver  grape  scissors. 

Another  attractive  table  decoration  for  autumn  is  to  have  a 
high  fruit  standard  of  gold  and  white  Bohemian  glass  in  the  center 
with  two  tall  comports  to  match,  one  for  each  end  of  the  table, 
filled  with  different  colored  grapes,  with  small  bunches  hanging 


256  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

over  the  edges.  The  Tiffany  colored  high  dishes,  which  are  now- 
sold  very  cheaply,  are  beautiful  for  holding  grapes  as  their  color- 
ing is  identical  with  the  fruit. 


Cantaloupe  Melons. 

A  very  delicious  way  to  serve  cantaloupe  is  to  cut  them  in 
halves,  crosswise.  Remove  seeds  and  membrane  and  put  on  ice. 
When  time  to  serve,  put  one  half  on  a  grape  leaf  on  each  plate  and 
in  it  put  a  heaping  tablespoon  of  pineapple  ice  and  serve  immedi- 
ately. 

Musk  Melons  and  Whipped  Cream  Surprise. 

Select  small  melons  and  chill.  Cut  off  a  section  that  may 
serve  as  a  lid  and  carefully  clean.  Then  fill  with  whipped  cream, 
sweetened  and  mixed  with  a  little  chopped  preserved  ginger  and 
marshmallows  cut  fine  with  scissors.  Cover  with  lid.  Carefully 
pack  in  a  rather  deep  pan  and  surround  with  chopped  ice  and 
salt.  Let  stand  1  hour.  •  Draw  a  narrow  yellow  ribbon  through 
the  lid  tied  in  a  bow.  Serve  on  a  platter  filled  with  crushed  ice 
and  garnished  with  nasturtiums  and  their  leaves. 

Musk  Melon  Basket. 

Cut  2  pieces  from  small  melons  in  such  a  way  as  to  form  a 
handle.  Take  out  the  pulp,  membrane  and  seeds.  Cut  the  pulp  in 
small  cubes,  sprinkle  with  fine  sugar  and  chill  thoroughly.  When 
ready  to  serve,  place  each  melon  basket  on  a  grape  leaf  on  a  pretty 
plate,  fill  with  the  chilled  pulp  and  serve  at  once. 

Compote  of  Oranges. 
Peel  and  skin  6  oranges.  Cut  into  halves  crosswise  and  with 
a  sharp  pointed  vegetable  knife  remove  the  cores  and  seeds.  Boil 
1  cup  of  sugar  with  1  cup  of  water  and  add  the  juice  of  3^  lemon. 
Arrange  the  oranges  right  side  up  in  a  round  fruit  dish,  pour  over 
the  syrup  very  slowly  and  fill  the  centers  with  boiled  rice  and  serve 
at  once.  They  may  be  garnished  with  chopped  almonds,  candied 
cherries  or  chopped  candied  pineapple. 

Compote  of  Pears. 

Cut  thin  slices  of  bread  into  pear  shaped  pieces.  Toast -them 
in  the  oven  till  they  are  a  golden  brown.    Pare  and  cut  the  pears 


FRUITS.  257 

into  halves  and  remove  cores.  Boil  ]/^  cup  of  sugar,  1  cup  of  water 
and  the  juice  of  1  lemon.  Put  the  pears  into  the  syrup  and  cook 
slowly  5  minutes.  Arrange  toast  on  a  dish  and  put  half  a  pear  on 
each  slice.  Put  yi  pound  of  candied  cherries  into  the  syrup  and 
bring  to  a  boiling  point.  Heap  cherries  into  the  center  of  the  dish 
and  pour  the  syrup  over  the  whole. 

Watermelon. 

Watermelon  should  be  thoroughly  chilled  before  using.  There 
are  various  ways  of  serving  this  beautiful  fruit.  The  old-fashioned 
way  of  slicing  crosswise  and  bringing  to  the  table  on  a  large  plat- 
ter is  always  appetizing.  It  may  also  be  cut  lengthwise.  A  new 
and  pretty  way  to  serve  is  to  cut  in  two  crosswise  and  with  a  potato 
scoop,  scoop  out  little  round  balls,  soak  in  Sherry  and  serve 
either  in  half  a  cantaloupe  or  pile  on  a  grape  leaf  on  a  small  plate. 

Watermelon  Hearts. 

Chill  a  watermelon  and  cut  in  ^  inch  slices.  With  a  heart 
shaped  cookie  cutter,  cut  out  from  slices  as  many  hearts  as  de- 
sired. Arrange  on  a  platter  in  several  piles  and  surround  with 
crushed  ice.     Garnish  with  mint. 


Rose  Pineapple. 

Put  a  slice  of  pineapple  on  a  small  plate  with  a  wreath  of 
smilax  around  it.  Take  juice  of  pineapple  and  make  a  thick  syrup 
of  it,  almost  a  jelly;  color  pink  with  fruit  coloring  put  a  tablespoon- 
ful  on  top  of  pineapple  and  heap  whipped  cream  on  top.  Nice  for 
course  at  luncheon  or  dinner. 

— Mrs.  Fanny  Moffatt. 

Strawberries. 
The  most  beautiful  way  to  serve  strawberries  is  to  select  fine, 
large  berries,  6  or  8  for  a  person,  and  place  them  on  a  plate  with- 
out being  hulled,  on  their  own  leaves  if  possible  to  get  them.  Have 
a  molded  mound  of  pulverized  sugar  in  the  center  and  arrange 
the  berries  around  it. 

Strawberry  Cocktail. 
Add  to  the  juice  of  3  oranges  the  juice  of  1  lemon  and  fine 
sugar  to  taste,  making  the  mixture  rather  tart;  stir  until  the  sugar 


258  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

*  is  dissolved,  then  put  on  ice.  Stem,  wash  and  chill  some  fine 
strawberries.  When  ready  to  serve,  cut  the  berries  in  halves  and 
put  into  champagne  glasses,  pour  over  the  fruit  juice  and  add  a 
tablespoon  of  cracked  ice.  This  makes  a  dainty  first  course  for 
a  luncheon  or  dinner. 

Strawberry  Tarts. 
Line  small  patty  pans  with  a  rich  pie  crust  and  bake.  Just 
before  serving  fill  with  fresh  strawberries  dusted  with  powdered 
sugar.  Whip  some  rich  cream  until  stiff,  add  sugar  to  sweeten  and 
flavor  with  pineapple  or  orange.  Pile  it  high  over  the  berries  and 
serve  at  once. 

Grape  Fruit. 

Cut  grape  fruit  into  halves  crosswise.  With  a  sharp  pointed 
vegetable  knife  cut  around  the  edge  of  the  pulp  to  loosen,  also  cut 
between  the  divisions  of  the  pulp,  remove  core  and  seeds.  Sprinkle 
with  sugar  and  pour  over  it  1  tablespoon  of  apricot  brandy  and 
put  a  Maraschino  cherry  in  the  top  of  each  half.  Baskets  may 
be  made  economically  in  serving  for  several  people  by  having  an 
extra  grape  fruit.  Skin  it  carefully  and  cut  the  skin  into  strips 
about  3^  or  3^  an  inch  wide.  Pin  a  strip  for  a  handle  on  each  pre- 
pared half  and  wind  with  a  little  smilax.     Serve  very  cold. 

Cherries. 

California  cherries,  either  the  light  red  or  dark  red,  make  a 
beautiful  first  course  for  a  breakfast  or  luncheon  by  putting  them 
in  a  pan  with  chopped  ice  with  the  stems  on  till  they  are  very  cold. 
When  ready  to  serve,  take  6  or  7  for  each  plate.  Wipe  them  and 
tie  the  stems  together,  to  make  a  bunch,  with  red  satin  baby  rib- 
bon. Serve  on  small  green  leaves  and  have  a  little  mound  of  pul- 
verized sugar  on  each  plate. 

Cherry  Salad. 
Select  firm,  large  cherries;  remove  pit  and  insert  a  filbert  or 
part  of  English  walnut  meat.     Moisten  with  French  salad  dress- 
ing and  serve  in  lemon  peel  cups, 

— Mrs.  H.  T.  Goddard. 

Peach  Snow  Balls. 
Pare  nice  peaches.     Roll  in  powdered  sugar,  then  in  melted 
fondant,  tinted  pink  with  fruit  coloring;  then  roll  in  fresh  grated 
coeoanut. 


FRUITS.  259 


Ambrosia. 


One  dozen  sweet  oranges  (skin  and  slice);  1  large  fresh  cocoa- 
nut  (grated).  Put  alternate  layers  of  the  orange  and  grated  cocoa- 
nut  in  a  glass  dish  and  sprinkle  pulverized  sugar  over  each  layer 
of  the  cocoanut.    This  is  an  old-fashioned  dish,  but  is  delicious  and 

palatable. 

—Mrs.  S.  W.  C. 


Slices  of  orange  dipped  in  spiced  wine  is  a  famous  dessert  in 
Jaffa. 

A  Favorite  Dessert. 

Mix  orange  pulp;  white  grapes,  cut  in  halves;  candied  cher- 
ries, chopped  fine;  and  a  grated  pineapple  with  3^  cupful  of  pow- 
dered sugar.  Put  in  a  cool  place  and  let  stand.  At  serving  time, 
fill  dessert  glasses  with  2  tablespoons  of  this  mixture;  put  a  table- 
spoonful  of  lemon  water  ice  in  the  center  of  each  glass.  Cover'  it 
over  with  4  tablespoonfuls  of  whipped  cream  and  serve  at  once. 

— N.  S.  M. 

Heavenly  Hash. 

Slice  6  oranges,  1  pineapple  and  6  bananas  after  the  skins  have 
been  removed.  Lay  the  sliced  bananas  in  a  chilled  glass  bowl, 
sprinkle  them  with  fine  sugar  and  chopped  nuts.  Then  put  a  layer 
of  oranges,  sugared,  and  more  nuts,  then  a  layer  of  pineapple, 
sugared,  and  nuts.  Lastly,  a  thin  layer  of  oranges,  cut  small,  and 
strawberries  mixed  lightly  together.  Cover  deep  with  whipped 
cream.     Garnish  with  candied  cherries  and  serve  ice  cold. 

—Mrs.  G.  G. 

A  wine  glass  of  Sherry  poured  over  the  fruit  before  the  whip- 
ped cream  is  put  on  would  add  piquancy. 


Fruit  Salpicon. 

Three  bananas;  2  oranges  or  a  pint  of  strawberries;  3^  a  pine- 
apple; 3^  cup  of  Maraschino  cherries;  1  lemon  (juice);  1  cup  of 
sugar;  3^  pound  of  white  grapes.  Peel  the  bananas,  remove  the 
coarse  threads  and  cut  the  pulp  in  thin  slices;  peel  the  oranges 
and  cut  in  lengthwise  sHces;  cut  the  skin  from  the  pineapple  and 
take  out  core,  cut  up  fine.  Skin  the  grapes  and  remove  seeds.  If 
strawberries  are  used,  cut  them  in  halves.      Mix  the  fruit  lightly 


260  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

with  the  sugar  and  lemon  juice  and  chill  thoroughly  and  quickly. 
Serve  in  sherbet  glasses  or  orange  skins.  Makes  a  delicious  relish 
at  the  beginning  of  a  luncheon  or  dinner. 

— Mrs.  C.  Starr. 

Salpicon  of  Strawberries  and  Pineapple. 

Cut  ofif  the  top  of  a  pineapple  and  cut  off  a  little  of  the  bottom 
so  that  it  will  stand  upright  and  firmly  on  the  plate.  Scoop  out 
the  pulp,  discarding  the  core.  Mix  the  pulp  with  strawberries, 
cut  in  halves,  the  juice  of  2  oranges  and  sugar  to  taste.  Chill  the 
mixture  thoroughly  and  return  it  to  the  shell.  Garnish  either  with 
flowers  or  leaves  cut  from  the  crown  of  the  pineapple. 

— Lena  Keith  Marsh. 

Tutti-Fnitti. 

One  pound  of  strawberries;  1  pound  of  currants;  1  pound  of 
cherries;  1  pound  of  peaches;  1  pound  of  grapes;  1  pound  of  plums; 
1  pound  of  pineapple.  Cut  up  and  stone  the  large  fruits,  pit  the 
cherries  and  plums  and  seed  the  grapes.  Add  3^  pound  of  sugar  to 
each  2  pounds  of  fruit  and  3^  pint  of  good  brandy.  Put  in  layers 
with  the  sugar  and  brandy  between.  Do  not  cook  it  at  all.  Many 
people  start  their  tutti-frutti  in  the  early  summer,  adding  to  it  as 
the  fruits  come  along,  and  adding  other  fruits,  always  keeping  the 
same  quantity  of  sugar  and  brandy  in  proportion.  Delicious  with 
ice  cream  or  meats. 

Tutti-Frutti  of  Candied  Fruits. 

One-half  pound  almonds  (blanched);  3^  pound  candied  pine- 
apple; }/i  pound  candied  ginger;  3^  pound  candied  citron;  }^  pound 
Maraschino  cherries.  Chop  separately,  fine,  and  stir  together;  pack 
in  a  Mason  fruit  jar,  cover  with  a  syrup  made  of  1  cup  of  sugar  and 
1  cup  of  water  boiled  together  and  add  1  cup  of  rum.  Seal  it  up." 
Very  nice  to  eat  with  ice  cream. 

— Mrs.  Fanny  Moffatt. 

Cranberry  Sauce. 

One  quart  of  cranberries;  2  cups  of  sugar.  Wash  the  cran- 
berries and  put  them  into  2  quarts  of  boiling  water.  Cook  till  the 
skins  burst,  add  the  sugar  and  cook  about  5  minutes.  Serve  in 
a  glass  dish. 


FRUITS.  261 

Apple  Sauce. 
Six  tart  apples;  1  cup  sugar;  %  cup  water.     Boil  sugar  and 
water.    Pare,  core  and  quarter  apples  and  cook  in  the  syrup  3  or  4 
minutes  or  until  tender.     Take  out  the  apples  and  boil  the  syrup 
down  a  little  and  pour  it  over  the  apples. 

Devonshire  Cream. 

Put  4  quarts  of  milk  in  a  shallow  pan,  let  it  stand  in  a  cool 
place  over  night.  In  the  morning  set  it  carefully  on  the  stove  so 
as  not  to  disturb  and  bring  it  very  slowly  almost  to  a  boil.  Then 
place  in  a  cold  place  and  when  thoroughly  chilled,  remove  the 
cream  carefully.  The  English  prepare  this  Devonshire  cream  for 
almost  constant  use.  It  is  delicious  on  strawberries,  raspberries 
or  peaches. 


262  THE  MENDELSSOHN  CLUB  COOK  BOOK. 


CHAPTER  XX. 

CANDY  AND  CONFECTIONS. 


"A  wilderness  of  sweets." 

— Milton — Paradise  Lost. 

The  art  of  making  candy  is  easily  learned.  It  is  cheaper  to 
make  good  candy  at  home  than  to  buy  good  store  candy,  and 
cheap  candy  should  not  be  eaten,  as  it  is  frequently  adulter- 
ated. When  one  has  learned  how  to  boil  sugar  for  fondants,  to  dip 
chocolate  and  to  properly  cook  caramels  and  other  similar  candies, 
it  will  be  found  comparatively  easy  to  produce  many  toothsome 
dainties. 

One  advantage  of  home-made  candy  is  the  choice  it  affords 
of  flavoring  ingredients  and  combinations.  In  nut  candy  it  is  pos- 
sible to  attain  a  great  variety  from  the  same  recipes  by  utilizing 
the  less  common  kinds  of  nuts.  Crystalized  fruits  also  permit  of  a 
large*  range  of  choice,  while  fresh  fruits  coated  with  fondant  are 
always  popular. 

Boiled  Sugar  for  Confections. 

Eleven  tests  are  considered  for  boiling  sugar: — 
Small  thread,  215  degrees  F.  The  feather,  232  degrees  F. 

Large  thread,  217  degrees  F.  Soft  ball,  238  degrees  F. 

Pearl,  220  degrees  F.  Hard  ball,  248  degrees  F. 

Large  pearl,  222  degrees  F.  Small  crack,  290  degrees  F. 

The  blow,  230  degrees  F.  Crack,  310  degrees  F. 

Caramel,  350  degrees  F. 

Fondant,  the  basis  of  all  French  candy,  is  made  of  sugar  and 
water  boiled  together  (with  a  small  quantity  of  cream  of  tartar  to 
prevent  sugar  from  granulating)  to  soft  ball,  238  degrees  F.  The 
professional  confectioner  is  able  to  decide  when  syrup  has  boiled 
to  the  right  temperature  by  sound  while  boiling,  and  by  testing 
in  cold  water;  these  tests  at  first  seem  somewhat  difficult  to  the 
amateur,  but  only  a  little  experience  is  necessary  to  make  fondant 
successfully.  A  sugar  thermometer  is  often  employed,  and  proves 
valuable,  as  by  its  use  one  need  not  exercise  his  judgment. 


CANDY    AND    CONFECTIONS.  263 

White  Fondant. 

Two  and  one-half  pounds  sugar  (5  cups);  1^  cups  hot  water; 
yi  teaspoon  cream  tartar.  Put  ingredients  in  a  smooth  granite 
stew  pan;  stir,  place  on  range,  and  heat  gradually  to  boiling  point. 
Boil,  without  stirring,  until  when  tried  in  cold  water  a  soft  ball 
may  be  formed  that  will  just  keep  in  shape,  which  is  238  degrees  F. 
After  a  few  minutes  boiling,  sugar  will  adhere  to  sides  of  kettle; 
remove  this  with  a  wooden  spoon,  covered  with  cloth  to  prevent 
fondant  from  granulating.  Pour  slowly  on  a  slightly  oiled  marble 
slab.  Let  stand  a  few  minutes  to  cool,  but  not  long  enough  to  be- 
come hard  around  the  edge.  Scrape  fondant  with  chopping-knife 
to  one  end  of  marble  and  work  with  a  wooden  spatula  until  white 
and  creamy.  It  will  quickly  change  from  this  consistency  and  be- 
gin to  lump  when  it  should  be  kneaded  with  the  hands  until  per- 
fectly smooth.  Put  into  a  bowl  and  cover  with  oiled  paper  to 
exclude  the  air,  that  a  crust  may.  not  form  on  top  and  let  stand  24 
hours.  A  large  oiled  platter  and  a  wooden  spoon  may  be  used  in 
place  of  a  marble  slab  and  spatula.  Always  make  fondant  on  a 
clear  day,  as  a  damp  and  heavy  atmosphere  has  an  unfavorable 
effect  on  the  boiling  of  sugar.  Fondant  may  be  kept  several  months 
and  is  better  after  it  is  made  some  time. 

For  large  quantity  of  fondant:  10  pounds  sugar;  5  pints  water; 
2  teaspoons  cream  of  tartar. 

Coffee  Fondant. 

Two  and  one-half  pounds  sugar;  ^  cup  ground  coffee;  13^ 
cups  cold  water;  34  teaspoon  cream  of  tartar.  Put  water  and  coffee 
in  sauce  pan  and  heat  to  boiling  point.  Strain  through  double 
cheese  cloth,  then  add  sugar  and  cream  of  tartar  and  cook  as  white 
fondant. 

Maple  Fondant. 

One  and  one-fourth  pounds  maple  sugar;  1  cup  hot  water; 
IM  pounds  granulated  sugar;  3€  teaspoon  cream  of  tartar.  Mix 
maple  and  granulated  sugar  and  add  remaining  ingredients  and 
cook  as  white  fondant. 

Bon  Bens. 

(a)  Centers  of  bon  bons  are  made  of  fondant.  Shaped  in 
small  balls.    If  white  fondant  is  used,  flavor  as  desired. 

(b)  Cocoanut  centers:  Work  as  much  shredded  cocoanut  as 
possible  into  small  amount  of  fondant. 


264  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

(c)  Nut  centers:  Surround  the  nut  meats  with  fondant, 
chopped  or  whole  meats,  as  desired. 

(d)  French  candied  cherries  are  excellent  as  centers.  Cover 
with  fondant. 

(e)  Lemon  juice  and  powdered  sugar  may  be  mixed  to  form 
balls  and  orange  juice  may  also  be  used. 

(f)  One  teaspoon  of  strained  raspberry  jam  and  enough  pow- 
dered sugar  to  make  stiff  paste,  makes  excellent  centers. 

(g)  Grape  jelly  may  also  be  used;  allow  balls  to  stand  over 
night.  '• 

To  Dip  Bon  Bens. 

Put  fondant  in  sauce  pan  and  melt  over  hot  water.  Color 
and  flavor  as  desired.  Dip  balls  into  melted  fondant  and  put  on 
oil  paper. 


Dipped  Walnuts, 
avor;  dip  halves 
oil  paper.    Pecans  or  whole  blanched  almonds  may  be  used 


Melt  fondant  and  flavor;  dip  halves  of  walnuts  and  place  on 


Cream  Nut  .Bars. 

1.  Melt  fondant  and  flavor.  Stir  in  any  kind  of  nut  meats. 
Cut  in  pieces.  Turn  -n  oiled  paper  or  pan.  Cool  and  cut  in  bars 
with  sharp  knife. 

2.  Maplo  fondant  is  delicious  with  nuts. 

Chocolate  Creams. 
Roll  some  of  the  fondant  into  small  balls  and  press  these  flat 
between  2  halves  of  English  walnuts.  Melt  a  cake  of  bitter,  un- 
sweetened chocolate  in  a  basin  of  hot  water  for  covering  the  can- 
dies with  chocolate.  Take  the  candies,  one  at  a  time,  on  a  tooth- 
pick and  pour  the  melted  chocolate  over  them  with  a  teaspoon, 
and  when  well  covered,  slip  them  upon  oiled  paper. 

Mints. 

The  mints  with  any  desired  flavoring,  such  as  peppermint, 
wintergreen,  vanilla  or  lemon,  may  be  made  by  stirring  some  of 
the  fondant  in  a  double  boiler  until  it  melts.  Add  the  flavoring 
and  drop  in  small  lum^  on  oiled  paper.  The  lump  will  flatten  out 
before  hardening. 


CANDY   AND    CONFECTIONS.  265 


"He  rolls  it  under  his  tongue  as  a  sweet  morsel." 

— Psalm  XXXVI. 

FUDGE. 


Chocolate  Fudge. 

Four  cups  granulated  sugar;  3^  cake  Baker's  chocolate;  2 
cups  milk;  butter  size  of  2  eggs;  1  teaspoon  vanilla.  Mix  all  in- 
gredients, except  butter  and  vanilla,  and  boil  until  it  forms  a  ball 
when  dropped  into  cold  water.  Add  butter  and  vanilla  and  take 
from  the  fire  and  beat  until  nearly  cool.  Pour  into  buttered  tins 
and  cut  into  squares.     Chopped  nuts  may  be  added,  if  desired. 

— Agnes  Doyle,  Orland,  111. 

Delicious  Fudge. 
,<^ne-fourth  cup  butter;  1  cup  white  sugar;  1  cup  brown  sugar; 
3^  cup  molasses;  3^  cup  cream;  2  squares  chocolate  (scraped  fine); 
13^  teaspoons  vanilla.  Melt  butter,  mix  together  in  a  separate  dish, 
white  and  brown  sugar,  molasses  and  cream;  add  this  to  the  but- 
ter and  after  it  has  been  brought  to  a  boil,  continue  boiling  for  23^ 
minutes,  stirring  rapidly.  Add  chocolate  and  boil  5  minutes,  stir- 
ring at  first  rapidly  and  then  more  slowly  toward  the  end.  Take 
from  the  fire  and  add  vanilla.  Then  stir  constantly  until  the  mass 
thickens.     Pour  into  buttered  pan,  and  set  in  a  cool  place. 

— Florence  Carpenter. 

Divinity  Fudge. 
Two  cups  sugar;  3^  cup  boiling  water;  3^  cup  corn  syrup; 
whites  of  2  eggs,  well  beaten.  Boil  sugar,  water  and  syrup  together 
until  it  forms  a  ball  when  dropped  into  cold  water.  Pour  the  boil- 
ing syrup  into  the  whites  of  eggs,  stirring  all  the  time  until  cool. 
Pour  into  buttered  pan  and  cut  in  squares.  1  cup  English  walnuts 
may  be  added,  if  desirevi.     Flavor  to  taste. 

— Mrs.  John  Haughey. 

Squares  of  divinity  fudge  rt)lled  in  Croft's  milk  cocoa  are 
delicious. 

— Miss  Annie  Walton. 

Turkish  Divinity  Candy. 
Three  cups  sugar;  3^  cup  water;  %  cup  corn  syrup  (Echo  or 
Karo);  2  whites  eggs,  beaten  stiff.     Follow  directions  for  divinity 


266  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

fudge  and  when  nearly  done,  add  pecan  or  other  nut  meats,  can- 
died pineapple  or  cherries.    Mold  in  loaf  and  cut  in  slices  when  cold. 

— Mrs.  Reckhow. 

Caramel  Fudge. 

Two  cups  sugar;  2  teaspoons  butter;  ]/^  cup  cream;  2  tea- 
spoons vanilla;  1  scant  cup  of  caramelized  sugar. 

Part  1.  Place  a  scant  cup  of  granulated  sugar  in  a  steel  fry- 
ing pan  and  melt  slowly  over  a  moderate  heat,  until  it  reaches  a 
light  brown  color  and  all  the  granules  have  disappeared. 

Part  2.  Place  sugar  and  cream  in  sauce  pan  and  let  cook 
slowly  until  boiling  point  is  reached,  then  add  the  sugar  which 
has  been  caramelized;  stir  for  a  moment  until  thoroughly  mixed, 
then  let  mixture  boil  until  it  reaches  the  "soft  ball"  stage.  Remove 
from  fire,  add  butter  and  vanilla  and  beat  until  cool  and  thick. 
Walnuts,  cocoanut  or  marshmallows  are  a  great  addition  to  this 
recipe. 

— R.  M.  Carey. 

Coffee  Fudge. 

Two  cups  sugar;  1  cup  rich  milk;  y^  cup  cold  coffee;  butter 
size  of  an  egg.  Boil  ingredients  until  they  make  a  soft  ball  in  cold 
water.  Then  remove  from  fire  and  stir  until  cool.  Pour  into  but- 
tered tins  and  cut  into  diamonds. 

— Ethel  Dullam. 

Cocoa  Fudge. 

One-fourth  cup  milk;  1^  cups  powdered  sugar;  pinch  salt; 
13^  tablespoons  butter;  9  teaspoons  (level)  cocoa;  3^  teaspoon 
vanilla.  Put  the  milk  and  butter  in  a  sauce  pan  and  when  the  but- 
ter is  melted,  add  the  sugar,  cocoa  and  salt.  Stir  until  dissolved, 
then  cook,  stirring  occasionally  until  it  strings,  which  takes  about 
5  to  8  minutes.  Add  the  vanilla,  1^  cup  chopped  nuts.  Beat 
gently  and  when  it  just  begins  to  thicken,  pour  into  a  buttered 
pan.  When  hard,  cut  in  squares.  The  fudge  must  not  be  beaten 
much,  for  if  it  thickens,  it  cannot  be  poured  into  the  pan. 


Cocoanut  Fudge. 

Use  the  recipe  for  chocolate  fudge,  omitting  the  chocolate, 
and  add  just  before  beating  some  shredded  cocoanut.  Be  careful 
not  to  be  too  generous  with  it,  or  the  fudge  will  become  grainy. 


CANDY    AND    CONFECTIONS.  267 

Maple  Sugar  Fudge. 

Heat  2  cups  (1  pound)  of  maple  sugar,  grated  or  broken  in 
small  pieces,  and  %  cup  of  milk  to  the  boiling  point.  Add  1  square 
or  ounce  of  chocolate,  and  stir  constantly  until  the  chocolate  is 
melted.  .  Boil  8  minutes,  stirring  occasionally.  Add  34  cup  of  but- 
ter and  boil  about  7  minutes  longer,  or  until  a  soft  ball  can  be 
formed,  when  the  syrup  is  tested  in  cold  water  (see  recipe  for  fudge) . 
Remove  from  the  fire  and  finish  as  in  recipe  for  chocolate  fudge. 
The  chocolate  may  be  omitted.  From  half  to  a  whole  cup  of  nuts, 
broken  in  pieces,  may  be  added. 

— Mrs.  Charles  Reitsch. 


"I  am  glad  that  my  Adonis  hath  a  sweet  tooth  in  his  head." 

— Lyly. 

CARAMELS. 


Chocolate  Caramels  I. 

One  pound  brown  sugar;  34  pound  chocolate;  3^  cup  molasses; 
3^  cup  milk  or  cream;  }/^  cup  butter;  1  teaspoon  vanilla;  1  cup 
chopped  nut  meats.  Cook  all  together,  except  vanilla  and  nut 
meats.  Cook  to  254  degrees  F  or  124  degrees  C.  Take  from  fire, 
add  nuts  and  vanilla  and  pour  into  buttered  pan.  When  cool,  cut 
into  squares  and  then  shape  into  cubes  with  2  knives. 

— Eldora  Welch. 

Chocolate  Caramels  II. 
One-half  cup  butter;  1  cup  molasses;  1  teaspoon  vanilla;  13^ 
cups  brown  sugar;   34  pound  chocolate;  ^  cup  milk  and  a  little 
salt.     Follow  directions  of  Chocolate  Caramels  No.   1. 


Vanilla  Caramels. 

One  and  one-half  cups  white  sugar;  3^  cup  molasses;  34  to  3^ 
cup  butter;  %  cup  water.  Flavor  with  vanilla  and  cook  same  as 
chocolate  caramel. 

Chocolate  Candy. 
Three  tablespoons  butter;  3  tablespoons  molasses;  V^  cup  milk; 
13^  cups  sugar;  13^  squares  chocolate.     Melt  the  butter,  add  the 
molasses  and  the  milk,  then  add  sugar;  heat  to  boiling  point  and 


268  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

boil  8  minutes.  Add  the  chocolate  and  stir  until  it  is  melted,  then 
boil  6  minutes  more,  and  add  3^  cup  English  walnut  meats  and 
13^  tablespoons  raisins  and  3^  teaspoon  vanilla;  beat  until 
creamy. 

"Things  sweet  to  taste  prove  indigestion  sour." 

— King  Richard  II. 

Maple  Penuche. 
Two  cups  brown  sugar;  1  cup  maple  syrup;  1  cup  English  wal- 
nut meats;  1  cup  milk;  2  tablespoons  butter.    Mix  sugar  and  milk, 
add  maple  syrup  and  butter.     Cook  until  it  grains.     Add  nuts. 
Pour  into  buttered  pan.     When  cool,  cut  into  long  strips. 

— Charlotte  De  Muth  Williams. 

Southern  Pralines. 

One  and  one-half  pints  C  sugar;  butter  size  of  walnut;  3^  pint 
cream.  Stir  all  the  time  while  cooking;  cook  until  forms  a  soft 
ball  in  cold  water:  When  done,  pour  in  ^  pound  chopped  pecans 
and  a  little  cinnamon.  Beat  until  nearly  cool;  drop  off  the  spoon 
on  oil  paper. . 

— Mrs.  Robert  G.  McCord,  New  Albany,  Ind. 

Pralines  No.  I. 
One  and  seven-eighths  cups  powdered  sugar;  1  cup  maple 
syrup;  3^  cup  cream;  2  cups  hickory  nuts  or  pecan  meats,  cut  in 
pieces.  Boil  first  3  ingredients  until  when  tried  in  cold  water,  a 
soft  ball  may  be  formed.  Remove  from  fire  and  beat  until  of  a 
creamy  consistency,  add  nuts  and  drop  from  tip  of  spoon  in  small 
piles  on  buttered  paper. 

Pralines  No.  II. 

Two  cups  brown  sugar;  tablespoon  butter;  1  cup  water;  3^ 
cup  chopped  nuts;  3^  cup  cocoanut.  Follow  directions  of  preced- 
ing recipe. 

— Mrs.  Harry  B.  North. 

Maple  Cream  Candy. 

One-half  pound  maple  sugar  broken  into  small  pieces;  14,  pint 
cream.    Mix  ingredients  and  cook  to  boiling  point  for  10  or  15  min- 


CANDY    AND    CONFECTIONS.  269 

utes  until  it  begins  to  harden  slightly.  Have  ready  in  a  buttered 
pan  a  layer  of  pecan  or  hickory  nut  meats  and  pour  the  mixture 
over  it.     Cool  and  mark  into  squares. 


"One  poor  penny  worth  of  sugar  candy  to  make  thee  long-winded." 

— King  Henry  IV. 

Butter  Taffy. 
Two  cups  sugar;  3^  cup  water;  3^  cup  vinegar;  3^  cup  butter. 
Boil  until  brittle  in  water.     Pour  in  buttered  pans  and  when  cool 
enough  can  be  pulled,  if  desired. 

— Josephine  Clifford. 

Salt  Water  Taffy. 
Two  pounds  of  C  sugar;  3^  pound  butter;  3^  even  tablespoon 
salt;  2  pounds  of  glucose;  1  ounce  glycerine;  2  teaspoons  vanilla. 
Just  enough  water  to  wet  the  sugar  so  it  wont  burn  while  getting 
started  over  the  fire.  Boil;  when  done,  it  should  break  crisply  in 
cold  water.    Pull  and  cut  in  small  pieces. 

— Miss  Jennie  Russell. 

White  Taffy. 

Two  pounds  C  sugar;  1  ounce  glycerine;  34  pound  butter;  1 
pound  glucose;  3^  even  tablespoon  salt;  2  teaspoons  vanilla.  A 
little  water;  boil  till  brittle  in  water;  cool;  pull, 

— Miss  Sarah  Williams. 


"A  perpetual  feast  of  nectar's  sweets 
Where  no  crude  surfeit  reigns." 

— Milton — Mask  of  Comus. 

Marshmallows. 
Two  even  tablespoons  Knox's  gelatine  No.  1;  8  tablespoons 
cold  water;  13^  cups  granulated  sugar;  3^  cup  cold  water.  Put 
the  gelatine  into  8  tablespoons  cold  water  and  let  stand  until  dis- 
solved, then  make  a  syrup  of  the  granulated  sugar  and  3^  cup  of 
cold  water;  boil  until  it  threads.  Beat  hot  syrup  slowly  over  gela- 
tine, add  vanilla  and  beat  as  long  as  possible.  Roll  out  4X  pow- 
dered sugar  on  board,  spread  mixture  over  it  carefully,  cut  into 
squares  and  roll  in  sugar. 


270  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Fresh  Cocoanut  Candy. 

About  4  cups  sugar;  cover  with  water  and  boil  until  you  can 
pick  up  in  cold  water;  add  3^  cup  grated,  fresh  cocoanut  and  cook 
a  little  longer.     Put  out  to  cool  and  stir  into  small  flat  cakes 

— Maud  Fox. 

Butter  Scotch  No.  I. 

One  cup  sugar;  3^  teaspoon  vanilla;  1  teaspoon  butter;  pinch 
of  soda.  Put  the  sugar  in  stew  pan  until  all  is  dissolved.  Then  add 
soda  and  butter  and  vanilla.  Stir  all  constantly.  Boil  until  when 
dropped  into  cold  water,  it  forms  a  hard  ball.  Pour  onto  buttered 
plates  and  mark  into  squares. 

— Marie  Weldon. 

Butter  Scotch  No.  II. 

Three  cups  C  sugar;  3  tablespoons  water;  1  tablespoon  vine- 
gar; }/2  cup  butter.     Follow  directions  in  preceding  recipe.     , 

— Charles  Brouse. 

"The  setting  sun  and  music  at  its  close 
As  the  last  taste  of  sweets,  is  sweetest  last 
Writ  in  remembrance,  more  than  things  past." 

— Shakespeare, 

Nougat  I. 

Three  cups  granulated  sugar;  %  cup  corn  syrup;  3^  cup  cold 
water.  Boil  until  syrup  will  make  a  firm  ball  in  cold  water.  Then 
pour  this  syrup  on  the  beaten  whites  of  2  eggs.  Beat  until  it  can 
no  longer  be  stirred.  Add  chopped  nuts  and  fruit,  as  desired.  Pour 
into  a  pan  and  press  down  with  the  fingers.  This  candy  is  spongy 
and  doesn't  harden  like  fudge.     If  made  right,  it  is  very  good. 

Nougat  II. 

Two  cups  granulated  sugar;  3^  cup  corn  syrup  (Karo  syrup); 
3^  cup  water;  2  tablespoons  vinegar.  Boil  all  together.  Beat  the 
whites  of  2  eggs;  when  the  above  mixture  will  thread  when  dropped 
from  the  spoon,  beat  about  3^  of  it  into  the  eggs,  continue  beating 
while  the  other  %  boils  until  it  hardens  when  dropped  into  cold 
water.  Beat  this  %  into  the  egg  mixture  and  continue  beating 
until  it  will  stiffen  when  turned  into  buttered  platter.  When  it  first 
shows  signs  of  stiffening,  which  is  a  slightly  dry  look,  add  a  large 
cup  of  shelled,  chopped  nuts.     Pecans  or  English  walnuts  are  best. 

— Mrs.  a.  C.  Deming. 


CANDY   AND    CONFECTIONS.  271 

Molasses  Candy.  , 

One  cup  molasses;  3  cups  sugar;  1  cup  boiling  water;  3  table- 
spoons vinegar;  }/2  teaspoon  cream  tartar;  }/2  cup  melted  butter; 
]/2  teaspoon  soda.  Put  first  4  ingredients  in  kettle  over  front  of 
range;  as  soon  as  boiling  point  is  reached,  add  cream  of  tartar, 
boil  until  when  tried  in  cold  water  mixture  will  become  brittle. 
Stir  constantly  during  last  part  of  cooking;  when  nearly  done,  add 
butter  and  soda,  pour  into  buttered  pan  and  pull;  while  pulling, 
add  1  teaspoon  of  vanilla. 


Horehound  Candy. 

Three  cups  C  sugar;  1  tablespoon  vinegar;  3^  cup  horehound 
tea. 

Part  1.  Steep  1  teaspoonful  of  horehound  leaves  in  3^  cup  of 
water  5  minutes. 

Part  2.  Boil  together  the  sugar,  tea  and  vinegar  until  when 
dropped  into  cold  water  it  forms  brittle  threads  like  glass.  Pour 
nto  buttered  tin  and  mark  into  squares  with  a  chopping  knife. 

— Charles  Brouse. 


Stuffed  Dates. 

Remove  seeds  from  dates  and  fill  space  with  meats  from  Eng- 
lish walnuts  or  almonds.     Roll  in  powdered  sugar. 

"Their  wives  have  sense  Hke  them,  they  see  and  smell  and 
have  their  palates  both  for  sweet  and  sour." 

— Othello. 


272  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Nut  Candy. 

Two  cups  brown  sugar;  Yi.  cup  milk;  3^  cup  water.  Boil  un- 
til forms  hard  ball  in  water.  Pour  over  beaten  white  of  egg  and 
beat;  add  walnuts  (black). 

— Mrs.  Chandler  Starr. 

Peanut  Candy. 
Two  cups  white  sugar;  1  cup  shelled  or  chopped  peanuts; 
little  salt;  piece  of  butter;  3^  teaspoon  soda.  Put  sugar  into  per- 
fectly smooth  granite  pan.  Stir  constantly  over  fire  till  sugar  is 
melted  to  a  syrup.  Remove  from  fire  and  stir  in  nuts,  when  stiff- 
ened, pour  out  into  buttered  tin  and  let  cool. 

Peanut  Brittle. 
Boil  together  a  cupful  each  of  molasses  and  brown  sugar,  a 
tablespoonful  of  vinegar  and  2  tablespoonfuls  of  butter.  When  a 
little  dropped  in  cold  water  is  brittle,  add  a  cup  of  blanched  pea- 
nuts. Remove  at  once  from  fire;  add  a  teaspoonful  of  baking  soda. 
Beat  hard  and  pour  into  buttered  pans. 


use  syrup  as  for  cracker  jack  and  pour  over  puffed  rice. 

— Marion  Welch. 

Crystallized  Fruits. 

Crystallized  fruits  are  a  delicious  confection.  The  fruits  best 
adapted  for  this  purpose  are  peaches,  pears,  plums,  pineapples, 
cherries  and  currants.  A  small  incision  is  made  in  the  side  of  the 
small  fruits  to  extract  the  pits.     The  larger  fruits  are  pared  and 


CANDY   AND    CONFECTIONS.  273 

quartered,  and  the  pineapple  is  cut  in  slices  half  an  inch  thick 
across  the  fruit.  The  coarse  fibre  of  the  centre  should  be  cut  out 
of  each  slice.  Weigh  the  fruit,  and  allow  an  equal  quantity  of  the 
best  white  sugar.  Make  a  rich  syrup  of  a  small  cup  of  water  to 
each  pound  of  sugar.  Boil  for  a  few  minutes,  then  add  the  fruit, 
and  cook  gently  until  it  is  transparent.  Remove  the  fruit  carefully 
onto  a  wire  strainer,  and  let  stand  until  perfectly  cold.  Then 
sprinkle  liberally  with  powdered  sugar,  and  set  the  strainer  on  a 
dish  in  a. moderate  warm  oven'for  2  hours,  repeating  the  process 
until  the  juice  has  ceased  to  drip  and  the  outside  is  dry  and  crystal- 
lized. It  is  then  removed  from  the  oven,  and  allowed  to  get  per- 
fectly cold  before  it  is  packed  away  in  boxes  between  layers  of 
waxed  papers. 

"Stolen  sweets  are  best." 
— IviD. 

Maple  and  Nut  Creams. 
Break  a  pound  of  maple  sugar  into  small  pieces.  Add  Yi  cup 
of  boiling  water  and  boil,  without  stirring,  to  the  soft  ball  stage. 
Remove  from  the  fire  and  stir  until  creamy.  Drop  from  a  teaspoon 
in  small  rounds  upon  a  buttered  plate.  Finish  by  pressing  the 
unbroken  half  of  an  English  walnut  meat  upon  the  top  of  each. 

Candied  Walnuts. 
One  cup  sugar;  }/i  cup  water.    Boil  syrup  until  thick,  just  past 
threading  point;  add  a  few  drops  of  vanilla.    Turn  in  1  cup  of  wal- 
nut meats,  stir  until  sugared.     Delicious. 

— Miss  Radecke. 

Glac€  Nuts. 
Two  cups  sugar;  1  cup  boiling  water;  one-eighth  teaspoon 
cream  tartar.  Put  ingredients  in  a  smooth  sauce  pan.  Stir,  place 
on  range  and  heat  to  boiling  point;  boil  without  stirring  until  syrup 
begins  to  dissolve,  which  is  310  degrees  F.  Wash  off  sugar  which 
adheres  to  sides  of  sauce  pan,  as  in  making  fondant.  Remove  the 
sauce  pan  from  the  fire,  and  place  in  larger  pan  of  cold  water  to 
instantly  stop  boiling.  Remove  from  cold  water  and  place  in  a 
sauce  pan  of  hot  water  during  dipping.  Take  the  nuts  separately 
on  a  long  pin  and  dip  in  syrup  to  cover.  Remove  from  syrup  and 
place  on  oiled  paper. 

— Gertrude  Gardner. 


274  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

"And  close  at  hand  the  basket  stood 
With  nuts  from  brown  October's  wood." 

Salted  Almonds  No.  I. 

Blanch  3^  pound  Jordan  almonds  and  dry  on  a  towel.  Put 
}/3  cup  olive  oil  in  a  very  small  sauce  pan.  When  hot,  put  in  ^ 
of  the  almonds  and  fry  until  delicately  browned,  stirring  to  keep 
almonds  constantly  in  motion.  Remove  with  a  spoon  or  small 
skimmer,  taking  up  as  little  oil  as  possible.  Drain  on  brown  paper 
and  sprinkle  with  salt;  repeat  until  all  are  fried. 

Salted  Almonds  No.  Ill 

Blanch  3^  pound  of  almonds  by  pouring  over  them  1  pint 

boiling  water;  let  stand  3  minutes.     Drain  and  cover  with  cold 

water.    Remove  skins  and  dry  almonds  on  a  towel.    Fry  in  hot  fat, 

using  equal  parts  of  butter  and  lard.     Drain  on  brown  paper  and 

sprinkle  with  salt. 

— Leola  Arnold. 

Salted  Peanuts. 

Use  peanuts  which  have  not  been  roasted.  Remove  skins  and 
follow  directions  same  as  salted  almonds  No.  1  or  No.  2. 

Salted  Pecans. 

Buy  the  shelled  pecans  and  follow  directions  given  in  preced- 
ing recipe. 

To  Clarify  Maple  Syrup. 

Melt  sugar  in  the  usual  way  and  take  from  the.  stove  while 
quite  thin;  when  cool,  add  unbeaten  white  of  1  egg  for  each  quart 
of  syrup;  stir  well  and  boil  until  it  is  the  right  consistency,  then 
strain  through  thin  cloth.  Syrup  prepared  this  way  will  keep  a 
long  time  and  will  not  cake  or  harden  in  the  syrup  pitcher. 

— Leola  Arnold. 

"Sweets  to  the  sweet — farewell." 

— Shakespeare. 


DRINKS    AND    BEVERAGES.  275 


CHAPTER  XXI. 


DRINKS  AND  BEVERAGES. 


Drink  to  me  only  with  thine  eyes 

And  I  will  pledge  with  mine 
Or  leave  a  kiss  but  in  the  cup 

And  I'll  not  ask  for  wine. 

The  thirst  that  from  the  soul  doth  rise 

Doth  ask  a  drink  divine; 
But  might  I  of  Jove's  nectar  sup 

I  would  not  change  from  thine. 

— Ben  Johnson. 

WINES. 


God  made  Man  frail  as  a  bubble 

God  made  Love — Love  made  Trouble. 

God  made  the  Vine;  was  it  a  sin 

That  Man  made  Wine  to  drown  Trouble  in? 

— Anon. 


The  rule  for  service  of  wine  at  a  dinner  party  calls  for  white 
wine  with  the  fish.  Sherry  with  the  soup.  Claret  and  champagne 
with  the  roast.  Maderia  and  port  wines  with  the  game.  Maderia 
and  port  are  decanted  and  should  not  be  cold,  but  of  the  tempera- 
ture of  the  room.  Champagne  is  either  sweet  or  "dry"  and  must 
not  be  decanted,  but  kept  in  ice  pails  and  opened  when  needed. 

Wine  is  good 

Love  is  good 

And  all  is  good  if  understood. 

The  sin  is  not  in  doing 

But  in  overdoing. 

How  much  of  mine  has  gone  that  way 

Alas — How  much  more  that  may! 


276  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

To  Mull  Wine. 
An  Excellent  French  Recipe. 
Boil  in  a  wineglassful  and  a  half  of  water  a  quarter  of  an  ounce 
of  spice  (cinnamon,  ginger  slightly  bruised,  and  cloves),  with  3 
ounces  of  fine  sugar  till  they  form  a  thick  syrup,  which  must  not, 
on  any  account,  be  allowed  to  burn.  Pour  in  a  pint  of  port  wine 
and  stir  it  gently  till  it  is  on  the  point  of  boiling  only;  it  should 
then  be  served  immediately.  The  addition  of  a  strip  or  two  of 
orange  rind,  cut  extremely  thin,  gives  to  this  beverage  the  flavor 
of  bishop.  In  France  light  claret  takes  the  place  of  port  wine  in 
making  this,  and  the  better  kinds  of  Vins  du  Pays  are  very  palatable 
thus  prepared:  Water,  \}/^  wineglassful;  spice,  34  ounce,  to  make 
which  quantity  use  about  24  cloves  and  the  rest  of  the  amount  in 
rather  more  ginger  than  cinnamon,  and  3  ounces  of  sugar.  Boil  15 
to  20  minutes.  Port  wine  or  claret,  1  pint,  added  last.  If  orange 
rind  is  used,  it  should  be  boiled  with  the  spices.  (Taken  from  an 
old  English  cook  book,  published  in  1845). 

Port  Wine. 

Good  imported  port  wine,  3  gallons;  good  prepared  cider,  12 
gallons;  juice  of  elderberries,  3  gallons:  good  brandy,  \}/2  gallons; 
cochineal,  3  ounces.  Pulverize  the  cochineal  very  fine,  put  it  with 
the  brandy  into  a  stone  jug;  let  it  remain  at  least  2  weeks.  Have 
cider  ready  and  put  6  gallons  of  the  cider  into  a  20  gallon  cask. 
Add  to  this  the  elder  juice,  port  wine,  brandy  and  cochineal.  Take 
the  remaining  6  gallons  of  cider  with  part  of  which  clean  out  your 
jug  that  contained  the  brandy,  and  pour  the  whole  into  the  cask; 
bung  it  tight  and  in  6  weeks  it  \n\\\  be  ready  for  use. 

Wines — Currant,  Blackberry  or  Elderberry. 

These  all  have  powerful  medicinal  properties,  and  every  fam- 
ily should  have  at  least  one  kind  on  hand.  The  cost  of  the  wine 
is  nothing  compared  to  the  benefit  derived  from  using  it,  when 
needed,  as  it  often  saves  the  expense  of  medicines,  as  well 
as  doctor's  bills,  besides  being  more  palatable  to  take  than  medicine. 

Red  or  White  Currant  Wine. 

First  place  the  fruit  in  a  tub  or  jar  and  mash  or  crush  it.     A 

better  way  is  to  put  it  in  a  kettle  over  the  fire,  crushing  some  of  the 

fruit  when  first  put  in,  and  adding  a  very  little  water,  just  enough 

to  keep  it  from  burning.     Boil  until  Soft,  then  put  through  a  cloth 


DRINKS    AND    BEVERAGES.  277 

lined  cylinder.  To  each  quart  of  juice  obtained,  add  3  quarts  of 
water  and  2}/^  to  3  pounds  of  sugar,  according  to  taste.  Put  the 
mixture  in  a  keg,  leaving  the  cork  or  bung  loose,  or  put  it  in  a  tub 
or  jar,  covering  the  same  with  a  thin  cloth  so  that  the  air  may 
have  access  to  it.  Set  it  aside  and  allow  it  to  ferment  for  about  10 
days,  or  until  fermentation  ceases.  It  is  a  good  plan-  to  skim  it 
occasionally  with  a  perforated  skimmer  while  fermenting.  After 
that  pour  it  in  bottles  or  jugs,  allowing  the  corks  to  remain  very 
loose,  as  it  will  work  again  for  2  or  3  days.  Then  when  through 
working,  take  out  the  corks  and  fill  bottles  with  juice  reserved  for 
that  purpose.  After  all  signs  of  fermentation  cease,  put  in  the 
corks  very  tight,  tie  or  wire  them  in  and  seal.  Wine  is  best  kept 
in  a  cool  place.  Blackberry,  elderberry,  grape  or  rhubarb  wine 
may  be  made  in  the  same  way  with  the  exception  that  a  smaller 
proportion  of  sugar  is  required  for  blackberry  and  elderberry  wine. 


Elderberry  Wine  No.  II. 
Water,  5  gallons;  elderberry,  5  gallons;  white  sugar,  22  pounds; 
red  tartar,  4  ounces.  Put  these  into  cask,  and  add  a  little  yeast 
and  let  it  ferment.  When  undergoing  fermentation,  add  ginger 
root,  2  ounces;  allspice,  2  ounces;  cloves,  3^  ounce.  Put  them  into 
clean  cotton  bag  and  suspend  in  the  cask.  They  give  a  pleasant 
flavor  to  the  wine,  which  will  become  clear  in  about  2  months, 
and  may  then  be  drawn  off  and  bottled. 


Currant  Wine  No.  II. 

Take  1  pailful  of  water  to  every  pailful  of  currants  on  the  stem. 
Wash  and  strain;  add  334  pounds  of  sugar  to  every  gallon  of  the 
mixture  of  juice  and  water.  Mix  well  and  put  into  the  cask,  which 
should  be  placed  in  the  cellar  on  the  tilt,  so  that  it  can  easily  be 
racked  off  in  October  without  stirring  up  the  sediment.  2  bushels 
of  currants  will  make  1  barrel  of  wine.  Fill  the  barrel  within  3 
inches  of  the  bung,  and  make  it  air-tight  by  placing  wet  clay  over 
it  after  it  is  driven  in. 

Cherry  Wine. 

To  make  10  pints  of  this  wine  take  30  pounds  of  cherries  and 

4  pounds  of  currants;  bruise  and  mix  them  together.     Mix  with 

them  %  of  the  kernels  and  put  the  whole  mixture  into  a  barrel 

with  34  pound  of  sugar  to  every  pint  of  juice.     The  barrel  should 


278  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

be  quite  full.  Cover  the  barrel  with  vine  leaves  and  sand  above 
them,  and  let  stand  in  a  cool  place  until  through  working,  which 
will  be  in  about  3  weeks;  then  stop  it  with  a  bung  and  in  2  months 
it  may  be  bottled. 

Apple  Wine. 

To  each  gallon  of  cider,  as  soon  as  it  comes  from  the  press, 
add  2  pounds  of  loaf  sugar;  boil  as  long  as  any  scum  arises,  then 
strain  through  a  sieve  and  let  it  cool;  now  add  some  good  yeast, 
mix  well;  let  it  work  in  the  tub  2  or  3  weeks,  then  skim  off  the 
scum;  draw  it  off  close  and  turn  it;  let  it  stand  about  a  year,  then 
rack  it  off  and  add  2  ounces  of  isinglass  to  the  barrel;  then  add  }4. 
pint  spirits  of  wine  to  every  8  gallons. 

Note — The  old  recipes  all  speak  of  gelatine  as  isinglass. 

Ginger  Wine. 

Bruised  ginger,  4  ounces;  lump  sugar,  10  pounds;  water,  5 
gallons.  Add  2  eggs.  Boil  well  and  skim.  Then  pour  hot  on  3  or  4 
lemons,  cut  in  slices.  Macerate  for  2  hours,  then  rack  and  ferment. 
Add  spirits,  1  quart;  finings,  ^  pint;  rummage  well;  to  make  color, 
boil  saleratus,  3^  ounce;  alum,  3^  ounce;  in  1  pint  of  water  till 
you  get  a  bright  color. 

Lemon  Wine. 

Water,  15  gallons;  raisins  (bruised)  8  pounds;  sugar,  30  pounds. 
Boil,  then  add  cider,  7  gallons;  ferment  and  add  spirits,  13^  gal- 
lons; white  tartar,  6  ounces;  essence  of  lemon,  1  ounce;  finings,  3^ 
pint.  Shake  well  the  essence  with  a  pint  of  the  spirit  until  it  be- 
comes milky  before  adding  to  the  wine. 


Dandelion  Wine. 

Two  quarts  of  blossoms  without  any  stems  (which  would  make 
the  wine  bitter).  Pour  over  them  1  gallon  of  boiling  water  and 
let  stand  3  days  and  nights,  then  strain  and  add  3  pounds  of  white 
sugar,  2  sliced  lemons  and  2  sliced  oranges.  Boil  for  5  minutes. 
When  cooled  sufficiently  to  be  about  milk  warm,  add  1  tablespoon- 
ful  of  good  yeast  and  put  in  a  jug  to  ferment.  Keep  the  jug  full 
until  fermentation  ceases,  and  bottle  in  about  6  weeks. 

— Mrs.  W.  p.  Lamb. 


DRINKS    AND    BEVERAGES.  279 

Grape  Wine. 

Water,  4  quarts;  grape  juice,  4  quarts;  sugar,  8  pounds.  Ex- 
tract the  juice  in  any  simple  way,  if  only  a  few  quarts  are  desired. 
One  can  do  it  with  a  strainer  and  a  pair  of  squeezers.  Use  per- 
fectly ripe  grapes.  After  the  first  pressing,  put  a  little  water  with 
the  pulp  and  press  a  second  time,  using  the  juice  of  the  second 
pressing  with  the  water  to  be  mixed  with  the  clear  grape  juice. 
Put  in  a  keg  and  fill  even  full.  After  fermentation  has  taken 
place  and  the  scum  removed,  drain  off,  bottle  and  cork  tightly. 


Unfermented  Wine. 

Pick  the  grapes  well  ripened;  remove  carefully  all  decayed 
and  unripe  fruit.  Mixed  varieties  of  grapes  may  be  used.  Ex- 
press the  juice  and  boil  as  long  as  any  scum  arises;  skim  carefully 
from  time  to  time;  do  not  boil  over  an  hour;  bottle  it  while  hot, 
and  seal  either  in  glass  bottles,  jugs  or  air-tight  casks.  It  is  in 
condition  to  be  used  at  any  time,  but  after  it  is  once  opened  it 
must  not  be  allowed  to  ferment.  With  the  exception  of  straw- 
berry syrup,  this  will  be  found  to  be  the  most  delightful  and  ex- 
hilarating of  all  unfermented  beverages.  It  needs  no  sugar,  and 
may  be  diluted  when  served. 


Unfermented  Grape  Juice. 

Ten  cupfuls  Concord  grapes;  6  cupfuls  water;  2  cupfuls  sugar. 
Mash  the  grapes  and  cook  in  3  cups  of  the  water;  strain;  add  to 
the  skins  and  seeds  3  more  cups  of  water  and  cook  again;  strain. 
Add  to  the  strained  juice  the  2  cups  of  sugar  and'  boil  5  minutes. 
Skim,  bottle  hot  in  air-tight  jars.  In  serving,  add  sugar  and  sliced 
lemon  or  lemon  juice,  ice  and  the  grape  juice.  This  is  a  simple, 
but  delicious  drink. 


"Good  wine  needs  no  bush." 

—"As  You  Like  It." 


280  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

CORDIALS. 

For  highest  cordials  all  their  virtues  lose 
By  a  too  frequent  and  too  bold  a  use. 
And  what  would  cheer  the  spirits  in  distress, 
Ruins  our  health  when  taken  to  excess. 

— John  Pomfret,  in  "The  Choice." 

Mint  Cordial. 
Crush  a  large  bunch  of  mint  and  soak  the  leaves  for  1  hour  in 
the  strained  juice  of  2  lemons  and  the  grated  rind  of  1.  Cook  to- 
gether 1  pint  of  water  and  the  same  amount  of  sugar  until  the 
syrup  threads.  Take  from  fire  and  stir  into  it  the  lemon  and  mint, 
the  juice  of  an  orange  and,  if  at  hand,  an  equal  amount  of  pine- 
apple juice.  Strain  and  add  enough  cold  water  to  make  a  rich 
beverage.  Ice  and  serve.  The  use  of  apollinaris  water  or  seltzer 
improves  it. 

Blackberry  Cordial. 

Put  berries  in  a  kettle  with  a  very  little  water  and  cook  until 
soft,  then  turn  into  a  press  cylinder,  first  putting  in  a  thin  muslin 
cloth  large  enough  to  fold  over  the  top  of  the  fruit.  After  pressing 
out  the  juice  add  to  each  pint  of  juice  1  pound  of  loaf  sugar,  }/^ 
ounce  of  powdered  cinnamon,  3^  ounce  of  mace,  2  teaspoonfuls 
of  whole  cloves  and  boil  all  together  for  15  minutes  and  strain.  To 
each  quart  add  1  pint  of  good  French  brandy.  It  is  then  ready  to 
be  bottled.  Before  using,  dilute  with  water,  if  necessary.  This 
syrup  is  a  sovereign  remedy  for  all  summer  complaints. 


Quince  Cordial. 

Use  ripe,  sound  quinces;  rub  off  fur,  cut  in  small  pieces;  pour 
over  just  enough  cold  water  to  cover,  and  simmer  until  the  pulp 
is  soft.  Put  in  a  double  cheese  cloth  bag  and  let  it  drip  over  night. 
Do  not  squeeze  or  press  because  what  remains  in  the  bag  can  be 
taken  through  a  sieve  and  used  for  marmalade.  Measure  the  j  nice,  add 
3^  pint  of  granulated  sugar  to  each  pint  of  liquid,  also  2  blanched 
peach  kernels.  To  3  pints  allow  2  cloves.  Boil  for  15  minutes. 
Skim  well,  remove  from  fire,  strain  and  add  ]/^  pint  of  brandy  to 
each  pint  of  syrup.  Turn  into  a  stone  jar,  protect  the  opening 
with  cheese  cloth,  let  stand  a  week  and  then  bottle  and  cork  se- 
curely.   It  may  be  used  in  2  months,  but  is  better  if  kept  1  year. 


DRINKS    AND    BEVERAGES,  281 

CIDER. 


"The  cups  that  cheer  but  not  inebriate  wait  on  each." 

— Wm.  Cowper. 

Pear,  Orange,  Grape  or  Apple  Cider. 
Cider  may  be  made  from  pears,  oranges  or  grapes  as  well  as 
from  apples.  Put  the  fruit  over  the  fire  with  barely  enough  water 
to  keep  from  burning,  and  cover,  letting  it  steam  or  cook  slowly 
until  soft.  Press  out  all  juice  and  the  result  is  a  pure  cider.  In 
making  orange  cider,  peel  fruit  and  it  is  then  easily  pressed  with- 
out heating. 

To  Keep  Cider  Sweet. 

Cider  may  be  kept  sweet  for  10  years  by  first  putting  it  in  a 
kettle  and  bringing  it  to  a  boil.  Set  bottles  in  a  pan  of  cold  water 
on  the  stove  and  allow  the  same  to  come  to  a  boiling  heat.  Fill 
the  bottles,  as  they  stand  in  the  hot  water,  with  the  cider.  Set 
aside  to  cool,  then  cork  and  seal. 


Champagne  Cider. 

Make  cider  from  foregoing  recipe  and  after  filling  strong  pop 
bottles,  add  3  raisins  and  1  teaspoonful  of  syrup  or  sugar  to  each 
pint  of  juice.     Wire  corks  in  tightly  and  seal. 


BEER. 


"I  do  now  remember  the  poor  creature,  small  beer," 

— King  Henry  IV. 

Cottage  Beer. 

Water,  10  gallons;  good  sweet  wheat  bran,  1  peck;  good  hops, 
3  handfuls.  Boil  all  together  until  the  bran  and  hops  sink  to  the 
bottom.  Strain  through  a  thin  cloth  and  when  about  luke  warm, 
add  2  quarts  of  molasses.  As  soon  as  the  molasses  is  melted  pour 
the  whole  into  a  9  or  10  gallon  cask,  with  2  tablespoons  of  yeast. 
When  fermentation  ceases,  bung  up  the  cask  and  in  about  4  days 
it  will  be  readv  for  use. 


282  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Ginger  Beer. 

Honey,  1  pound;  sugar,  20  pounds;  lemon  juice,  18  ounces; 
yeast,  6  pints;  water,  18  gallons;  bruised  ginger  root,  22  ounces. 
Boil  the  ginger  3^  hour  in  a  gallon  of  water,  then  add  the  rest  of 
the  water  and  the  other  ingredients,  and  strain,  when  cool.  Add 
the  whites  of  2  eggs,  beaten,  and  1  ounce  of  essence  of  lemon.  Let 
it  stand  for  4  days  and  then  bottle  and  it  will  keep  a  long  time  if 
you  don't  drink  it. 

Hops  Beer. 

Hops,  6  ounces;  water,  5  quarts.  Boil  3  hours,  then  strain 
off  the  liquor.  Pour  on  4  quarts  of  water  and  12  spoonfuls  of  gin- 
ger and  boil  the  hops  3  hours  longer.  Strain  it  and  mix  with  the 
other  liquor  and  stir  in  2  quarts  of  molasses.  Brown,  very  dry,  3^ 
pound  of  bread  and  put  in — rusked  bread  is  best.  Pound  fine  and 
brown  in  a  pot  like  coffee.  After  it  has  cooled  so  that  it  is  luke 
warm,  add  a  pint  of  new  yeast  that  is  free  from  salt.  Keep  the 
barrel  covered  in  a  cool  place  until  fermentation  ceases,  which  you 
may  know  by  the  settling  of  the  post.  Turn  into  kegs  or  bottles 
and  keep  in  a  cool  place. 

Jamaica  Ginger  Beer. 

One  4  ounce  bottle  of  Jamaica  ginger;  1  ounce  cream  of  tartar; 
6  quarts  of  water;  1  pound  of  sugar;  grated  rind  of  1  lemon.  Mix 
and  heat  through,  add  a  tablespoonful  of  brewer's  yeast.  Bottle, 
tie  the  corks  and  lay  in  cellar.    Good  in  4  days. 


"What  harm  in  drinking  can  there  be 
Since  punch  and  life  so  well  agree." 
An  Epigram  on  Punch. 

— Thomas  Blacklock. 

A  delicious  claret  punch  for  luncheons  or  suppers  is  made  from 
claret,  vichy,  lemons,  sugar  and  cracked  ice,  in  proportions  to  suit 
the  taste.  Roman  punch  is  a  lemon  sherbet,  to  which  Jamaica 
rum  has  been  added  in  the  proportion  of  1  cupful  of  rum  to  1  quart 
of  sherbet. 

Roman  Punch. 
Three  cups  of  good  lemonade;  1  glass  of  champagne;  1  glass 
of  rum;  whites  of  2  eggs;  3^  pound  of  sugar;  juice  of  small  orange. 
Mix  well  and  serve  in  glasses  half  filled  with  broken  ice. 


DRINKS    AND    BEVERAGES.  283 

Claret  Punch. 

One  quart  of  claret;  3^  pint  of  ice  water.  Cover  2  lemons, 
sliced  thin,  with  3^  cup  of  powdered  sugar  and  let  stand  10  min- 
utes. Add  the  water  and  wine  and  mix  well.  Serve  in  glasses 
with  ice. 

Old  Bachelor's  Punch. 

Put  into  Yi  pint  tumbler  the  very  thin  rind  of  a  fresh  lemon 
and  fill  with  boiling  water;  squeeze  the  juice  into  a  second  glass 
of  the  same  size,  and  fill  it  nearly  to  the  brim  with  sugar  lumps; 
then  pour  in  as  much  boiling  water  as  it  will  contain,  and  when  the 
sugar  is  dissolved,  turn  the  contents  of  both  glasses  into  a  hot  jug; 
add  a  tablespoonful  of  fine  currant  jelly;  stir  the  whole  well;  keep 
it  very  hot,  and  add  to  it  as  much  spirit  as  will  make  it  pleasant, 
but  in  the  proportion  of  2  glasses  brandy  to  1  of  rum. 

Taken  from  an  old  English  Cook  Book,  printed  in  1845. 


Temperance  Punch. 

Upon  a  tablespoon  of  good  tea  pour  2  quarts  of  boiling  water. 
Meantime  have  ready  the  juice  and  peelings  of  3  lemons  and  1 
orange,  in  a  pitcher.  When  the  tea  has  steeped  5  minutes,  strain 
it  into  the  pitcher  of  fruit  juice,  add  sugar  to  taste  and  cool.  Serve 
in  glasses  with  ice. 

Ginger  Punch. 

One  quart  of  cold  water;  1  cup  of  sugar;  }/2  pound  of  Canton 
ginger;  Yi  cup  of  orange  juice;  3^  cup  of  lemon  juice.  Chop  gin- 
ger, add  to  water  and  sugar  and  boil  for  15  minutes.  Add  fruit 
juices,  cool  and  strain.  Serve  with  ice.  ApoUinaris  water  may  be 
added,  if  desired,  also  several  spoons  of  ginger  syrup  if  the  chopped 
ginger  is  not  strong  enough  to  flavor. 


Unfermented  Grape  Punch. 

Juice  of  3  lemons;  juice  of  1  orange;  1  pint  of  grape  juice;  1 
quart  of  water;  1  cup  of  sugar.  If  served  from  a  punch  bowl,  add 
sliced  oranges  and  pineapple.  This  makes  a  dainty  punch  for  re- 
ceptions and  special  occasions. 


284  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Punch  k  la  Naples. 

Two  cups  of  water;  2  pounds  of  rhubarb;  1  cup  of  sugar;  1 
cup  of  orange  juice;  3^  cup  of  lemon  juice;  }/2  cup  of  pineapple  juice; 
34  cup  of  ginger  syrup;  1  small  bay  leaf.  Slice  rhubarb  without 
peeling  it,  cover  with  the  water,  add  bay  leaf  and  cook  until  ten- 
der. Strain,  add  sugar,  boil  5  minutes  more,  add  fruit  juice  and 
cool.     Ice  and  serve. 


Castalia  Punch. 

One  can  grated  pineapple;  3  cups  boiling  water;  1  cup  strong, 
freshly  made  tea;  4  cups  sugar;  juice  of  6  oranges;  juice  of  5  lemons; 
2  cups  of  strawberry  juice;  1  cup  Maraschino  cherries;  1  quart  apol- 
linaris  water;  5  quarts  water.  Spring  mint  leaves  and  grapes. 
Serve  in  a  punch  bowl  with  ice. 


Fruit  Punch. 

Six  bananas;  6  oranges;  4  lemons;  1  pint  strawberry  juice; 
4  cups  sugar;  4  cups  water;  6  quarts  ice  water;  1  split  apollinaris; 
1  cup  freshly  made  tea.  Boil  the  4  cups  of  water  with  the  sugar  15 
minutes  and  when  cool,  add  the  juice  of  oranges,  lemons,  straw- 
berries, the  pulps  of  4  of  the  bananas  and  the  tea.  Let  stand  on 
ice  until  time  of  serving,  then  add  ice  cold  water,  the  apolli- 
naris and  the  pulp  of  the  other  2  bananas,  cut  in  slices  34  inch  in 
thickness. 


LEMONADE. 


For  Picnics  or  Private  Parties. 

Cut  the  lemons  in  small  pieces  and  put  in  a  press  to  extract 
the  juice.  To  each  quart  of  water  and  ice  allow  2  large  lemons 
and  from  a  quarter  to  a  third  of  a  pound  of  sugar,  according  to  taste. 


Seltzer  Lemonade. 

Juice  of  1  lemon;  2  tablespoons  of  sugar;  small  chunks  of  ice 
and  seltzer  or  apollinaris  water  to  fill  up  the  glass. 


DRINKS    AND    BEVERAGES.  285 

Fruit  Lemonade. 
Boil  1  cup  of  sugar  and  2  cups  of  water  10  minutes.    Cool,  and 
add  1  cup  of  lemon  juice,  1  cup  of  preserved  cherries,  strawber- 
ries or  raspberries,  and  dilute  with  a  small  amount  of  water.    Serve 
with  lumps  of  ice. 

Pineapple  Lemonade. 

Make  a  syrup  by  boiling  1  pint  of  water  and  1  cup  of  sugar  10 
minutes.  Add  1  can  of  grated  pineapple  and  the  juice  of  3  lemons. 
Cool,  strain  and  add  1  quart  of  ice  water.    Serve  in  lemonade  glasses. 

Ginger  Lemonade. 

The  juice  of  3  lemons;  6  glasses  of  water;  enough  sugar  to 

sweeten;  a  cup  of  cherry  juice,  or  the  juice  left  from  a  cherry  sauce, 

with  a  few  cherries  left  in  it.     Mix  all  together  and  set  away  to 

cool.    When  ready  to  serve,  add  1  pint  of  ginger  ale  and  lumps  of  ice. 

— Charles  Brouse. 

Irish  Moss  Lemonade. 

One-fourth  cup  Irish  moss;  2  cups  boiling  water;  4  tablespoons 
lemon  juice;  sugar  to  taste.  Soak,  pick  over  and  wash  the  moss, 
soaking  ^  hour.  Pour  off  water  and  add  the  boiling  water.  Cook 
until  syrup-like;  keeping  it  just  below  boiling  point.  If  it  becomes 
too  thick  add  more  hot  water.  Strain,  add  the  lemon  juice  and 
sugar.  Serve  hot.  This  is  excellent  for  sore  throat  and  cold  on 
the  lungs  or  any  inflammation  of  the  mucous  membrane. 

Delicious  Milk  Lemonade. 
Dissolve  6  ounces  of  loaf  sugar  in  a  pint  of  boiling  water  and 
mix  with  them  a  quarter  of  a  pint  of  lemon  juice,  and  the  same 
quantity  of  Sherry;  then  add  ^  of  a  pint  of  cold  milk;  stir  the 
whole  well  together  and  pass  it  through  a  jelly  bag  till  clear. 
Taken  from  an  old  EngUsh  Cook  Book,  printed  in  1845. 

Excellent  Portable  Lemonade. 

Rasp,  with  3^  pound  of  sugar  the  rind  of  a  very  fine  juicy 
lemon;  reduce  it  to  a  powder,  and  pour  on  it  the  strained  juice  of 
the  fruit.  Press  the  mixture  into  a  jar  and  when  wanted  for  use, 
dissolve  a  tablespoonful  of  it  in  a  glass  of  water.  It  will  keep  a 
considerable  time.  If  too  sweet  for  taste  of  the  drinker,  a  very 
small  portion  of  citric  acid  may  be  added  when  it  is  taken. 

This  is  taken  from  an  old  English  Cook  Book,  printed  in  1845. 


286  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

SUMMER  DRINKS  AND  SYRUPS. 
Made  from  Berries  and  Small  Fruit. 


Fruit  Sherbet. 

Mash  any  ripe  fruit  and  pass  it  through  a  sieve.  To  every 
quart  of  juice  add  a  quart  of  water  and  sweeten  to  taste  with 
powdered  sugar.  When  the  sugar  has  dissolved,  strain  again  and 
keep  in  the  refrigerator  until  wanted. 

Strawberry  Sherbet. 

One  quart  of  berries,  crushed  to  a  paste;  3  pints  of  water  and 
the  juice  of  1  lemon.  Mix  and  let  stand  3  hours.  Strain  out  juice 
and  add  1  pound  of  sugar.  Stir  well  and  set  on  ice  until  ready 
to  serve. 

Pineapple  Ada. 

Take  fresh,  ripe  pineapples;  pare  and  cut  them  into  thin  slices 
and  then  into  bits.  Put  into  a  large  pitcher  and  sprinkle  with 
powdered  white  sugar;  pour  on  boiling  water  in  the  proportion 
of  3^  gallon  of  water  to  each  pineapple.  Cover  the  pitcher  and  let 
the  fruit  infuse  into  the  water  until  it  becomes  quite  cool,  stir- 
ring and  pressing  down  the  fruit  opcasionally  with  a  spoon  to  get 
out  as  much  juice  as  possible.  When  it  is  cool,  set  on  ice.  Serve 
with  sugar  and  ice  in  each  glass. 

Raspberry  Vinegar. 

Put  a  quart  of  berries  into  a  dish  and  pour  over  them  1  quart 
of  cider  vinegar;  let  stand  24  hours,  then  strain  through  a  flannel 
bag  and  pour  this  liquor  on  another  quart  of  berries;  do  this  for 
3  or  4  days  successively  and  then  strain  it.  Make  very  sweet  with 
loaf  sugar;  bottle  and  seal.  Use  1  tablespoon  in  a  glass  of  ice  cold 
water,  to  drink  in  warm  weather. 

Raspberry  Royal. 

Put  4  quarts  of  berries  into  a  stone  jar  and  pour  over  them 
1  quart  of  cider  vinegar  and  add  1  pound  of  sugar.  Mash  berries 
to  a  paste  and  let  stand  in  the  sun  4  hours.  Strain  out  all  the  juice 
and  add  1  pint  of  brandy.  Put  in  bottles  and  lay  in  the  cellar. 
Use  about  2  tablespoons  of  the  juice  in  a  glass  of  ice  water  when 
serving. 


DRINKS    AND    BEVERAGES.  287 

Raspberry  Cup. 

Mash  and  strain  2  cups  of  currants  stripped  from  the  stems. 
Mash  also  an  equal  quantity  of  raspberries.  Mix  the  juices,  sweeten 
to  taste  and  serve  in  glasses  with  ice  and  cold  water. 

Blackberry  Shrub. 

For  every  cupful  of  fruit  juice  take  14,  cup  of  cider  vinegar 
and  2  cups  of  sugar.  Put  fruit,  sugar  and  vinegar  over  the  fire, 
stir  until  sugar  melts,  and  boil  down  to  a  thick  syrup.  Skim,  strain 
and  bottle.  When  serving,  allow  3^  cup  of  syrup  to  ^  of  a  cup  of 
ice  water. 

For  raspberry  shrub  use  ripe  red  raspberries  and  prepare  the 
same  as  blackberry  shrub. 

Cherry  Nectar. 

1.  Two  quarts  of  stemmed  red  cherries 

In  three  cups  of  vinegar  stand 
For  three  or  four  whole  days  at  least 
Then  strain  through  cloth  by  hand. 

2.  To  every  pint  of  liquid  tart. 

Add  pint  of  sugar,  too; 
Boil  twenty  minutes,  bottle  tight — 
And  you  have  a  "temperance  brew." 

3.  This  nectar,  well  diluted,  pour 

In  glasses  of  cracked  ice; 

Upon  a  warm  or  sultry  day 

Refreshing  'tis,  and  nice. 

Fruit  Shrub. 
Use  the  ripe  fruit  of  either  cherry,  currant  or  strawberry.  Add 
1  cup  of  water  to  every  quart  of  fruit  and  cook  until  soft,  then  press 
out  all  the  juice  as  one  would  if  making  jelly.  Strain  through  cheese 
cloth  and  allow  a  cup  of  sugar  to  each  pint  of  juice.  Boil  to  a 
syrup  and  strain  again.  Bottle  while  hot  and  seal.  When  serving, 
dilute  with  water  to  taste  and  chill  with  cracked  ice. 

Flavoring  Syrups. 

Made  from  strawberries,  raspberries,  pineapples  and  in  the 
following  way:    Put  the  fruit  in  a  kettle  over  a  fire  with  sufficient 


288  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

water  to  prevent  burning.  When  boiled  thoroughly  soft  put  through 
a  press,  using  a  cloth  lined  cylinder.  To  each  pint  of  juice  add  % 
of  a  pound  of  loaf  sugar  and  put  over  the  fire.  As  soon  as  it  comes 
to  a  boiling  heat,  pour  in  bottles  that  are  standing  in  boiling  water, 
and  set  aside  a  few  minutes  to  cool.  Seal  tightly.  If  properly 
made,  it  will  keep  10  years. 


Soda  Syrup,  with  or  Without  Fountain. 

The  common  syrups  are  made  using  the  following:  Pure 
water,  3^  gallon;  gum  arable,  1  ounce;  crushed  sugar,  4  pounds. 
Mix  and  boil  until  the  gum  is  dissolved,  then  skim  and  strain 
through  white  flannel.  After  which  add  tartaric  acid,  2^  ounces, 
dissolved  in  hot  water.  To  flavor,  use  extract  of  orange,  rose, 
pineapple,  peach,  sarsaparilla,  strawberry,  lemon,  etc.;  3^  ounce 
to  each  bottle,  or  to  suit  your  taste. 


MISCELLANEOUS  DRINKS. 


"Put  this  in  any  liquid  thing  you  will  and  drink  it  off." 

— Romeo  and  Juliet,  VI. 


Summer  Zephyr. 

Cut  into  thin  slices  1^^  pounds  of  rhubarb  and  cover  with 
water.  Add  a  stick  of  bark  cinnamon  and  a  bay  leaf  and  cook 
until  fruit  becomes  tender.  After  straining,  add  1  cupful  of  sugar 
and  simmer  10  minutes.  Then  add  1  pint  of  orange  juice,  the 
juice  of  3  lemons  and  )/^  cupful  of  preserved  ginger  juice.  Cool, 
and  serve  in  tall  glasses  with  shaved  ice. 


Sassafras  Mead. 

Three  and  one-half  pounds  brown  sugar;  Ij^  pints  molasses; 
2  quarts  boiling  water;  %  pound  tartaric  acid.  Stir  and  strain. 
When  cool,  add  \i  ounce  of  essence  of  sassafras.  Put  in  glass  jars 
or  bottles.  To  serve,  use  34  glass  of  syrup  and  3^  glass  of  water. 
Add  a  small  pinch  of  soda.  Stir  quickly  and  drink  while  foam- 
ing. 

— Mrs.  Dwight  Cutler. 


DRINKS    AND    BEVERAGES.  289 

Mint  Julep. 

One  quart  water;  2  cups  sugar;  1  pint  claret  wine;  1  cup  straw- 
berry juice;  1  cup  orange  juice;  juice  8  lemons;  13^  cups  boil- 
ing water;  12  sprigs  fresh  mint.  Make  syrup  by  boiling  quart  of 
water  and  sugar  20  minutes.  Separate  mint  in  pieces,  add  the 
boiling  water,  cover,  and  let  stand  in  warm  place  5  minutes;  strain, 
and  add  to  syrup;  add  fruit  juices  and  cool.  Pour  into  punch  bowl, 
add  claret  and  chill  with  large  piece  of  ice;  dilute  with  water. 
Garnish  with  fresh  mint  leaves  and  whole  strawberries. 


Mint  Sangaree. 

Crush  2  or  3  sprays  of  mint  with  a  lump  of  sugar.  Put  into  a 
glass  half  full  of  cracked  ice.  Add  4  tablespoons  of  grape  juice  and 
fill  the  glass  up  with  charged  water.  Shake  and  strain  into  an- 
other glass. 

Sangaree. 

Juice  of  2  lemons;  juice  of  3  oranges;  juice  of  1  pineapple;  1 
cup  of  powdered  sugar;  1  cup  of  halved  cherries;  shaved  ice;  water 
as  needed.  About  1  pint  of  grape  juice  or  home-made  wine  is  a 
good  addition.  If  made  when  cherries  are  not  available,  grapes 
can  be  used. 

— Mrs.  Robert  McCord,  New  Albany,  Ind. 


Syllabub. 

One-half  pound  of  sugar;  1  quart  of  luke  warm  cream;  1  glass 
of  wine.  Dissolve  the  sugar  in  the  wine,  then  pour  on  the  cream 
slowly,  holding  the  cream  pitcher  high  above  the  sugar  and  wine 
so  as  to  make  the  mixture  froth. 


Egg  Nog  I. 

One  egg;  speck  of  salt;  1  tablespoon  sugar;  %  cup  milk;  13^ 
tablespoon  wine  or  1  tablespoon  brandy.  Beat  the  egg,  add  the 
sugar  and  salt;  blend  thoroughly,  add  the  milk  and  liquor.  Serve 
immediately. 

Note:  Have  eggs  and  milk  chilled  before  blending.  A  grat- 
ing of  nutmeg  may  be  substituted  for  the  stimulant. 


290  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Egg  Nog  II. 

One  egg;  1  tablespoon  sugar;  speck  of  salt;  ^  cup  of  milk; 
1  tablespoon  brandy.  Separate  egg.  Beat  yolk,  add  sugar  and 
salt  and  beat  untircreamy.  Add  milk  and  brandy.  Beat  the  white 
until  foamy,  butjnot  stiff  and  dry,  and  fold  in  lightly.  Serve  im- 
mediately. 

Buttermilk. 

Buttermilk  should^always  be  served  ice  cold.  On  a  hot  day 
a  glass  of  buttermilk  and  a  cracker  or  bit  of  salted  toast  will  often 
prove  a  sufficient  luncheon. 


Face,  Hair,  Hands,  Feet 


If  y^ou 

want  your 

Face, 

your  Hair,  ^our  Hands 

taken    care 

of 

in    the 

most 

scientific  and 

up-to-date 

manner,  and 

your  Feet, 

whic 

h  for  comfort 

and  well- 

being    need 

a 

great 

deal 

of   attention. 

call    on 

ft 
w 

M  lUfQcn     cu/c     uj     III     II ic     iiiuoi    ocic/iii/ic    uiiu    u/j-iu-uuic         iiji 

^       manner,  and  your  Feet,   which  for  comfort  and  well-       ^ 
§       being    need    a    great    deal    of   attention,     call    on       1§ 

g 


Mrs.  5.  Richter, 


New  Phone  13721 
Bell  Phone  I075W 
606  -  607     ASHTON     BUILDING 
EVERY     ARTICLE     STERILIZED     BEFORE     USING. 


8.«;-933;§=a«§?§;a5§S  -S^^S.^i-^^  S«:-9i§:-§i§i§SS:^«:-§Sr§-§-§-§-9-§i§i§§.^f§»=§r§-§i§i| 


To  the  Ladies  of  the  Mendelssohn  Club 

When  you  give  a  luncheon,  reception,  dinner 
or  party  of  any  kind 

Just  Remember 

That  our  Sanitary  Ice  Cream  Factory  and  Model 
Bakery  can  help  you  out  by  furnishing  you  with 
anything  in  this  line. 

Also  R.emember 

That  our  several  provision  stores  can  furnish  you 

with  everything  in  the  edible  line. 

There  is  nothing  good  to  eat  that  we  do  not  carry 

in  stock. 

Every  article  used  in  the  receipts  in  this  book  can 

be  purchased  at  our  stores. 

BURR  BROS. 

The  Big  Cash  Provision  Dealers 

202-204-206  South  Main  Street.  502-504  East  State  Street. 

1061-1063  West  State  Street  Cor.  Grand  Ave.  &  Fourth  St.,  BELOIT,  WIS. 

Wholesale  House,  220-222-224-226-228-230-232  N.  Water  Street. 

291 


A.  H.  Pike  has  the  largest 
and  finest  line  of 

Hkb  Cut  Glass 

in  the  city,  and  as  he  buys  direct  from 

the  cutters,  his  prices  are 

always  the  lowest. 

CofU^  machines  and 
Chafing  Dishes 

We  keep  the  very  best  and  the  prices 
on  these  only  run  from 

$4.00;  $5.00;  $7.00;  $9.00 

Simply  get  our  prices,  as  we  have 
them  to  suit  everyone. 


A.   H.   PIKE 

109  W.  State  St. 


iWMMiiMMWMMVHMM^WMM\MMM4JMiiVMiMWM^ViWM^WJ^ 


James  F.  Bennett 


ICa&tffi'  Sailor 


109  So.  Main  St. 


292 


mwmS 


CHAFING    DISH    RECIPES.  .     293 


CHAPTER  XXIL 


CHAFING  DISH  RECIPES. 


Over  forty  years  ago,  before  the  days  of  dining  cars  on  the 
railroads,  a  party  of  Chicago  gentlemen  decided  to  take  a  journey 
to  the  Pacific  Coast.  Those  were  not  the  days  of  rapid  transit  and 
a  journey  to  California  meant  a  week  or  more  of  travel.  It  was 
the  custom  then  for  the  trains  to  stop  at  railroad  eating 
houses  "twenty  minutes  for  refreshments"  and  very  poor  meals 
they  were.  Not  relishing  the  idea  of  eating  such  food  these  trav- 
elers tried  an  entirely  new  experiment.  There  was  living  in  Chi- 
cago at  that  time  a  young  man  by  the  name  of  Kinsley,  who  kept 
a  small  restaurant.  His  reputation  for  cooking  was  excellent. 
One  of  the  party  was  delegated  to  ask  Mr.  Kinsley  if  he  would  go 
with  them  and  in  some  way  manage  to  cook  for  them  some  good 
meals  on  the  train.  He  consented  to  do  so,  carried  food  and  chafing 
dishes  and  with  the  latter  alone  cooked  and  served  to  the  party 
delicious  meals  of  all  kinds  during  the  entire  journey.  He  gained 
a  great  reputation  for  this  and  it  was  the  beginning  of  his  career 
as  a  famous  caterer  of  national  repute.  He  amassed  a  large  for- 
tune and  became  one  of  the  leading  business  men  of  Chicago. 

In  a  chafing  dish  can  be  cooked  potatoes  and  other  vegetables 
in  various  ways,  eggs  in  all  styles,  cheese,  oysters,  clams,  lobsters 
in  many  ways,  birds,  prairie  chicken,  steaks,  chops,  mushrooms, 
sweetbreads  and  many  kinds  of  desserts. 

Chicken  Terrapin. 
Put  in  the  chafing  dish  the  dark  meat  of  cold  chicken,  turkey 
or  shrimp;  cut  in  small  pieces,  with  a  pint  of  cream  or  stock  and 
when  it  comes  to  a  boil,  stir  in  the  following  mixture:  2  table- 
spoons of  butter,  rubbed  into  a  smooth  paste  with  a  tablespoon 
of  flour,  and  the  yolks  of  3  eggs;  a  teaspoonful  of  dry  mustard;  a 
little  cayenne  pepper  and  salt,  all  mixed  with  a  little  cream  or 
stock.     Let  it  simmer  a  few  minutes  (not  boil)  and  serve. 

— Mrs.  J.  D.  Waterman. 


294  THE  MENDELSOHN  CLUB  COOK  BOOK. 

Lobster  Newberg. 

One  pint  of  lobster  meat  cut  into  small  pieces;  4  eggs  (yolks); 

2  tablespoonfuls  of  melted  butter;  2  teaspoons  of  brandy;  2  tea- 
spoons of  Sherry;  cream.  Whip  the  yolks  of  the  eggs  and  put  in  a 
large  cup  and  fill  up  the  cup  with  cream;  add  a  little  salt  and  a 
dash  of  cayenne  pepper.  Put  the.  lobster  in  a  chafing  dish  with 
the  butter,  let  it  simmer  3  minutes  and  add  brandy  and  Sherry 
and  cook  3  minutes  and  add  the  cream  and  eggs  and  cook  about 

3  minutes  more.     Serve  hot  on  square  crackers. 

-^Mrs.  Mutell. 

Creamed  Shrimps. 

Half  a  pound  fresh  shrimps,  picked  up  fine;  }4,  teacup  of  but- 
ter; 1  teacup  of  cream;  3^  cup  dried  bread  crumbs;  a  small  tea- 
spoon dried  mustard;  salt;  white  and  red  pepper  to  taste;  yolks  of 
2  eggs.  Mix  the  mustard  with  a  little  cream,  heat  the  butter  and 
cream  in  the  chafing  dish.  Add  very  gradually  the  beaten  yolks 
of  the  eggs,  the  bread  crumbs  and  seasoning,  and  lastly  the  shrimps. 
Cook  but  2  minutes  and  serve  at  once  on  wafers  or  rounds  of  bread. 


Welsh  Rarebit  I. 

One-half  pound  cheese;  1  tablespoon  melted  butter;  3^  tea- 
spoon pepper;  2  eggs;  }4,  teaspoon  salt;  1  teaspoon  mustard;  }^ 
cup  cream.  Grate  the  cheese  and  put  in  chafing  dish  with  the 
butter  to  dissolve.  Beat  the  eggs  and  add  the  cream,  salt,  mus- 
tard and  pepper  and  mix  all  with  the  cheese  and  butter.  Use  the 
hot  water  pan  under  the  blazer  and  cook  until  thick  and  creamy. 
Serve  on  toast  or  wafers. 

Welsh  Rarebit  II. 

One-half  cup  cream  (or  milk  with  a  little  butter) ;  1  cup  grated 
cream  cheese.  Cook  in  chafing  dish  till  it  is  soft  and  creamy.  Do 
not  stir,  as  it  will  make  it  tough.  Add  black  or  cayenne  pepper 
and  serve  on  toast. 

— Mrs.  Wait  Talcott. 

A  Digestible  Cheese  Dish. 

Cream  together  1  tablespoon  of  butter  and  2  tablespoons  of 
flour  with  a  little  salt  and  a  dash  of  paprika.  Add  3^  a  cup  of  sweet 
cream  or  rnilk,  stir  until  smooth  and  add  1  cup  of  tomato  juice; 
keep  on  stirring  and  add  1  large  cup  of  grated  cheese  and  when 


CHAFING    DISH    RECIPES.  295 

smooth  and  creamy,  add  1  beaten  egg  and  serve  on  wafers  or  squares 
of  toast.  This  is  a  chafing  dish  creation  which  is  positively  di- 
gestible. 

— Mrs.  John  Petry. 

Sardine  Canap€. 

One  box  of  boneless  sardines;  4  eggs  (boiled  hard  and  chopped 
fine);  3  tablespoons  of  bread  crumbs;  3^  pint  of  cream  or  very  rich 
milk;  1  large  tablespoon  of  butter.  Melt  the  butter,  add  the  cream 
and  crumbs,  sardines  and  eggs  and  season  to  taste  with  salt  and 
paprika.  Cook  till  heated  through  and  serve  on  crisp  toast  very 
hot. 

French  Eggs  in  Double  Cream. 
Boil  hard  7  eggs  and  cut  6  into  lengthwise  strips.  Heat  in 
chafing  dish  3^  pint  of  the  thickest  cream  you  can  get,  add  a  lit- 
tle salt,  paprika  and  2  tablespoons  of  Sherry,  then  add  the  egg 
strips.  Serve  on  small  slices  of  buttered  toast  and  grate  over  all 
the  seventh  egg. 

Scrambled  Egg  with  Tomato  Sauce. 

Six  eggs;  1%  cups  tomatoes;  1  teaspoonful  sugar;  2  table- 
spoons butter;  1  slice  of  onion;  3^  teaspoonful  salt;  dash  of  pep- 
per. Simmer  in  chafing  dish  the  tomatoes,  sugar,  butter  and  onion 
for  5  minutes.  Remove  onion,  add  seasoning  and  eggs,  slightly 
beaten.     Cook  as  usual  for  scrambled  eggs. 

— Miss  Farmer. 

Lalapaloozer. 

One  onion,  medium  size;  1  tablespoon  butter;  1  pint  of  toma- 
toes, canned,  or  same  amount  of  fresh  ones  cooked;  6  eggs  (well 
beaten);  red  pepper  and  salt  to  taste.  Cut  up  the  onion  and  fry 
it  with  the  butter  in  the  chafing  dish  until  it  becomes  dry  and 
brown,  add  the  tomatoes.  When  the  mixture  boils,  put  in  the  eggs 
and  stir  until  the  eggs  scramble  and  it  all  becomes  thick.  Serve 
on  toast  crackers.     This  serves  6. 

— Miss  Helen  Crumb. 

Venetian  Egg. 

Melt  4  tablespoons  of  grated  cheese  in  chafing  dish,  then  add 
1  can  of  tomatoes  and  a  slice  of  onion  (chopped).  Cook  till  toma- 
toes are  heated  through,  then  add  a  piece  of  butter  the  size  of  an 
egg  and  lastly  4  eggs.     Stir  and  cook  till  creamy. 

— Mrs.  Read. 


296  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

English  Monkey. 
Two  eggs;  1  cup  of  cheese,  cut  fine;  1  cup  of  bread  crumbs; 
1  cup  of  milk;  butter  the  size  of  an  egg;  salt,  pepper  to  taste;  a 
teaspoon  of  mustard.  Melt  butter  and  cheese  until  soft  and  add 
seasoning,  then  add  bread  crumbs  which  have  previously  been 
soaked  in  the  milk  for  a  few  minutes.  Lastly,  add  eggs,  not  beaten, 
and  cook.     Serve  on  wafers  or  buttered  toast. 

— Mrs.  Read. 

Pigs  in  Blankets. 

Drain  and  dry  large  oysters.  Pin  around  each  a  thin  slice  of 
bacon,  using  a  wooden  tooth  pick.  Cook  in  hot  blazer  until  the 
bacon  is  brown  and  crisp.  Serve  hot  on  small  pieces  of  toast. 
Garnish  with  parsley. 

— Miss  Crumb. 

Poor  Knights. 

Take  thick  slices  of  stale  bread  and  dip  in  sweetened  milk  to 
which  has  been  added  a  little  flavoring.  Dip  each  slice  in  beaten 
egg.  Fry  in  blazer  in  hot  lard,  brown  well  on  both  sides,  sprinkle 
with  powdered  sugar  and  serve  hot. 

Chocolate  Canape. 

Two  cups  of  sugar;  ^^  cake  of  chocolate  (cut  up);  2  table- 
spoons butter;  3^  cup  of  raisins  or  nuts  or  both;  ^  cup  of  hot 
water.  Melt  the  chocolate,  butter  and  sugar  together,  add  raisins 
and  nuts.  Cook  till  it  is  thoroughly  dissolved  and  melted  together. 
Add  the  water  last  to  thin  it.  Cook  with  the  double  pan.  Serve 
on  slices  of  sponge  cake  with  a  heaping  teaspoonful  of  whipped 
cream  on  top. 

— Mrs.  Wood. 


JELLIES,    CANNING,    PRESERVES,    PICKLES.  297 


CHAPTER  XXIII. 

JELLIES,  CANNING,  PRESERVES, 
PICKLES. 

"Hunger  is  the  best  seasoning  for  meat." 
JELLIES. 


Jelly  Making. 

If  acid  fruits  or  juices  are  boiled  with  cane  sugar,  the  sugar, 
under  the  influence  of  heat  and  moisture,  and  because  of  the  acid, 
is  divided  into  two  sugars,  one-half  of  which  is  dextrose,  the  other 
half  levulose.  The  latter  is  usually  in  a  syrup  form.  Syrup-like 
jelly  has  been  boiled  too  long,  because  the  sugar  has  split.  It  is 
more  difficult  to  make  jelly  from  an  acid  fruit.  If  the  fruit  is  over- 
ripe, and  an  equal  amount  of  sugar  is  used,  crystals  are  formed, 
especially  from  grapes. 

The  most  satisfactory  jelly  test  is  that  point  at  which  the  hot 
jelly  forms  a  sheet,  "jells,"  when  dropped  from  a  cold  spoon.  By 
this  test  there  is  no  loss  of  time  as  in  the  usual  one  of  cooling  a 
small  amount  of  hot  jelly.  If  jelly  is  not  thick  enough  when  cold, 
put  in  the  sun  to  harden;  cover  with  panes  of  glass. 

To  summprize:  avoid  over  dilution  of  juice;  avoid  an  over 
supply  of  sugar;  avoid  over  cooking  of  juice  and  sugar. 

Crabapple,  Quince,  Japan  Quince,  Lady  Blush 
Apples,  Black  Currants. 
These  fruits  will  make  a  firm  jelly  with  1  part  sugar  to  2  parts 
fruit  juice.  Do  not  pare  the  fruit,  but  remove  the  seeds  and  cores; 
cover  with  cold  water  and  boil  20  minutes;  drain  through  a  jelly 
bag  and  boil  10  minutes,  add  the  sugar  which  has  been  heated, 
let  it  come  to  a  boil  and  try  immediately;  if  done,  skim  and  pour 
in  glasses.  When  pefectly  cold,  cover  with  paraffine  or  with  paper 
dipped  in  white  of  egg.     Keep  in  a  dry  place. 


298  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Grape,  Blackberry,  Raspberry,  Currant,  Strawberry. 

These  fruits  make  jelly  easily,  and  are  treated  in  the  same 
manner  as  the  preceding,  only  that  an  equal  amount  of  sugar  is 
used,  with  1  exception :    Use  2  parts  sugar  to  3  parts  juice  for  grapes. 


Plum. 

Use  water  sparingly  for  plums. 


Raspberry  and  Currant. 

A  delicious  jelly  may  be  made  by  using  equal  parts  of  currants 
and  raspberries,  red  or  black. 


Strawberry  Jelly. 

Fill  jelly  glass  ^  full  of  sun-preserved  strawberries  free  from 
the  syrup.  Then  fill  glass  with  hot  currant  jelly,  stirring  the  straw- 
berries evenly  through  as  mixture  cools. 

— Mrs.  S.  N.  Jones. 


Marbled  Jelly. 

Put  in  the  bottom  of  a  jelly  glass  a  layer  of  dark  jelly  (grape 
or  plum),  let  it  cool  and  harden,  then  put  in  carefully  a  layer  of 
apple,  then  another  dark  layer,  then  one  of  light,  as  green  grape. 
Every  time  jelly  is  made  a  layer  may  be  put  in  a  glass  and  covered 
till  another  kind  is  made.  This  makes  a  pretty  garnish  for  meats 
or  desserts. 


Cranberry  Jelly. 

Add  a  cup  of  water  to  a  quart  of  cranberries.  Boil  about  15 
minutes  or  until  soft.  Take  off  and  press  through  a  sieve.  Put 
in  a  double  boiler  and  stir  in  1  pint  of  sugar  and  boil  about  5  min- 
utes. Turn  into  molds  to  harden.  Do  not  take  out  of  mold  till 
time  to  serve,  as  cranberry  jelly  does  not  stand  long  without  be- 
ginning to  melt.    Do  not  have  cranberries  too  ripe. 


JELLIES,    CANNING,    PRESERVES,    PICKLES.  299 

CANNING. 


Rules. 

To  insure  success  in  canning  fruits,  two  points  must  be  ob- 
served: First,  the  fruit  must  be  fresh  and  not  over  ripe.  Second, 
the  cans,  tops,  rubbers  and  all  utensils  used,  must  be  thoroughly- 
sterilized  with  boiling  water. 

Small  Fruit. 
Prepare  the  fruit,  add  sugar  to  taste,  put  over  a  slow  fire  and 
bring  to  a  boil;  simmer  a  few  moments,  skim  and  can.  Water  may 
be  added  if  more  juice  is  desired.  These  fruits  may  be  canned  with 
perfect  success  without  sugar  and  will  better  retain  the  flavor  of 
the  fresh  fruit.     Use  a  little  water  to  prevent  scorching. 


Large  Fruit. 

For  large  fruits  such  as  peaches,  pears  and  plums  make  a  syrup 
of  1  pound  of  sugar  to  1  pint  of  water.  Let  it  boil;  skim,  add  the 
fruit,  cook  slowly  till  tender  and  seal. 


Another  Method. 
Place  a  wooden  or  wire  rack  in  a  boiler.  Fill  the  cans  with 
fruit,  lay  the  covers  on  loosely;  place  in  the  rack  and  put  on  cold 
water  the  depth  of  the  rack.  Let  it  boil  10  or  15  minutes.  Mean- 
while prepare  a  rich  syrup,  putting  in  some  of  the  fruit  to  flavor  it. 
Take  out  the  cans,  fill  them  with  the  syrup,  screw  the  covers  on 
tight,  replace  in  the  boiler  and  boil  till  done.  Small  fruits  should 
boil  15  minutes,  large  ones  about  3^  hour.  Let  the  cans  remain  in 
the  boiler  until  cold. 


To  Can  Strawberries  Without  Cooking. 

Use  nice  firm  berries  (be  sure  they  are  not  picked  after  a  rain). 
Fill  the  cans,  shaking  them,  down,  pour  over  them  boiling  hot 
syrup  in  the  proportion  of  5  quarts  of  sugar  to  2  quarts  of  water; 
seal.  Place  the  cans  in  a  deep  receptacle  and  cover  with  boiling 
water.  Let  them  stand  in  the  water  till  cold.  All  kinds  of  fruit 
may  be  canned  in  this  way. 

— Mrs.  Murray  Carpenter. 


300  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

To  Can  Strawberries,  Cherries  or  Raspberries. 
Four  quarts  of  fruit;  1  quart  of  sugar;  3  tablespoons  water. 
Put  in  granite  or  porcelain  pan  with  tight  cover  and  cook  in  a  hot 
oven  20  minutes.     Do  not  uncover  while  cooking.     The  fruit  will 
not  shrink  or  change  color. 

— Mrs.  S.  M.  Gantz,  Dixon,  111. 

Small  Fruits,  Canned  Cold. 

Mash  the  fruit;  add  an  equal  amount  of  sugar;  mix  thoroughly 
until  every  particle  of  fruit  is  impregnated  with  sugar.  Set  on  ice 
over  night,  then  can  in  cold  cans.     This  is  used  for  small  fruits. 

Peaches. 

Pare  the  peaches,  remove  the  stones  and  drop  the  fruit  into 
cold  water  to  prevent  discoloration.  Prepare  a  syrup  in  the  pro- 
portion of  2  quarts  of  water  to  1  pound  of  sugar,  boil  until  clear. 
Pack  the  fruit  tightly  in  jars,  then  fill  with  the  boiling  syrup  and 
seal  at  once.  Set  the  jars  in  a  wash  boiler  or  tub,  cover  with  boil- 
ing water,  then  place  a  lid  or  blanket  over  them  and  let  stand  till 
cold. 

To  Can  Vegetables. 

Tomatoes,  asparagus,  string  beans,  peas,  beets  and  corn  may 
be  canned  if  cooked  in  the  jars  in  which  they  are  to  be  kept.  As- 
paragus and  beans  should  be  cooked  15  minutes  before  putting 
into  jars.  Beets  must  be  cooked  30  minutes,  peel  them  and  put  into 
jars.  Then  fill  the  jars  with  cold  water,  adjust  the  rubbers,  lay 
the  covers  on  loosely,  put  the  jars  in  a  rack  in  the  boiler,  partly 
cover  with  cold  water  and  boil  1  hour.  Lift  out  the  rack,  screw  the 
covers  on  tight,  put  back  in  the  boiler,  cover  with  boiling  water 
and  boil  30  minutes. 

Peas  need  not  be  cooked  before  putting  into  jars,  but  must  be 
boiled  2  hours  before  and  30  minutes  after  screwing  covers  on. 
Corn  should  be  cut  or  pressed  from  the  cob  and  packed  into  jars, 
then  boiled  23^  hours  and  finished  as  above. 

All  vegetables  should  be  canned  the  day  they  are  picked  and 
all  utensils  used  must  be  sterilized. 

Tomatoes  may  be  stewed  in  a  kettle  and  put  into  cans.  Pour 
boiling  water  over  the  tomatoes  to  remove  the  skins;  cut  into 
pieces,  put  into  a  granite  or  porcelain  kettle  and  cook  slowly  30 
minutes. 


JELLIES,    CANNING,    PRESERVES,    PICKLES.  301 

PRESERVES. 


Preserved  Fruit. 
Preserved  fruits  are  those  which  are  cooked  in  a  thick  syrup. 
Allow  1  pound  of  sugar  to  each  pound  of  fruit.     For  large  fruits 
prepare  this  syrup  with  the  required  amount  of  sugar  dissolved 
in  a  little  water. 

Conserves  or  Candied  Fruit. 
Conserves  or  candied  fruits  are  preserved  fruits,  dried.  Pre- 
pare as  above,  and  simmer  gently  until  transparent;  drain  in  a 
sieve,  dust  with  sugar  and  dry  in  the  sun  or  in  a  moderate  oven. 
When  it  has  lost  its  moisture  roll  in  granulated  sugar.  Keep  be- 
tween sheets  of  waxed  paper. 


Strawberry  Preserves. 
One  quart  of  strawberries  ;•  1  quart  of  sugar.  Put  strawber- 
ries in  a  porcelain  or  granite  kettle  and  cook,  without  water,  20 
minutes  over  a  slow  fire,  then  add  sugar  and  cook  5  minutes;  put 
into  jelly  tumblers  and  when  cold  cover  with  paraffine  and  seal. 
It  is  best  to  cook  only  1  quart  at  a  time  to  prevent  the  fruit  from 
breaking  up.  The  berries  remain^  whole  and  the  preserve  is  rich 
and  delicious. 

— Mrs.  F.  F.  Wormw^ood. 

Sun-Preserved  Strawberries. 
Use  equal  weight  of  fruit  and  sugar;  put  in  a  kettle  and  bring 
it  almost  to  the  boiling  point.  Remove  from  the  fire  and  pour 
into  big  platters  or  plates.  Cover  each  dish  with  a  square  of  glass 
to  keep  out  the  flies  and  dust  and  to  increase  the  heat;  put  in  the 
sun  for  10  or  12  hours  till  the  fruit  is  transparent  and  the  juice  rich 
and  thick;  put  into  hot  pint  jars  and  seal.  These  are  much  better 
than  strawberries  prepared  in  any  other  way.  Cherries,  gooseber- 
ries and  raspberries  can  be  treated  in  the  same  way  with  as  delic- 
ious results. 

— Mrs.  Wm.  S.  Ives. 

Gooseberry  Conserve  I. 

Two    quarts   gooseberries;    an   equal    weight   sugar;    1    pound 
seeded  raisins;  3^  pound  Enghsh  walnut  meats.     Mix  all  together 


302  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

except  the  nut  meats  and  cook  till  like  jam;  then  add  the  nuts, 
blanched  and  broken  in  pieces.  Remove  from  the  fire  at  once  and 
can. 

— Mrs.  H.  H.  Hurd. 

Gooseberry  Conserve  II. 

Three  pounds  gooseberries;  3  pounds  sugar;  1  pound  raisins;  3 
oranges,  grated  rind  and  juice.  Chop  the  gooseberries  and  rais- 
ins.    Cook  to  jelly. 

— Mrs.  M.  B.  St.  John. 

Currant  Conserve. 
Five  pounds  currants;  5  pounds  sugar;  5  oranges,  peeled  and 
cut  fine;  23^  pounds  raisins.     Cook  30  minutes  after  it  boils;  seal. 

— Mrs.  W.  J.  Burr. 

Cherry  Jam. 

Wash  and  pit  cherries;  cook  till  tender;  drain  through  a  jelly 
bag.  Put  the  pulp  through  a  vegetable  press.  4  cups  pulp;  3  cups 
sugar;  cook  10  minutes.     Juice  may  be  used  in  drinks. 

— Mrs.  Frank  Edmison. 

Cherries. 

Soak  cherries  in  vinegar  over  night.  In  the  morning  pour  off 
the  vinegar  and  pit  the  cherries.  Weigh  the  cherries,  taking  the 
same  weight  of  sugar.  Put  in  a  crock  or  jar.  Stir  every  morning 
for  10  mornings.     These  may  be  canned  or  left  in  the  jar. 

— Mrs.  Oscar  Keller. 


Black  Raspberry  and  Rhubarb  Jam. 

One  quart  raspberries;  heat  and  mash;  2  quarts  rhubarb;  peel, 

cut  in  thin  slices  and  cook.    Mix  the  two,  add  equal  measure  of  sugar, 

boil  until  thick  Hke  jam. 

— Georgia  Somers. 


Pieplant  and  Pineapple  Marmalade. 

One   and   one-half  bowls  pieplant;  13^  bowls  pineapple;   23^ 
bowls  sugar.     Cook  until  thick. 

— Mrs.  Clinton  B.  Helm. 


JELLIES,    CANNING,    PRESERVES,    PICKLES.  303 

Pineapple  and  Apricot  Jam. 

Two  large  pineapples;  6  dozen  apricots;  %  pound  sugar  to 
each  pound  of  fruit.     Put  the  fruit  through  a  meat  chopper,  add 

the  sugar  and  cook. 

— Mrs.  Chester  McFarland. 


Fruit  and  Nut  Conserve. 
Two  quarts  strawberries;  1  pound  pineapple;  1  pound  pie- 
plant; }/2  pound  dates;  }4.  pound  figs;  3^  pound  English  walnuts. 
Preserve  strawberries,  pineapple  and  pieplant,  separately,  using 
pound  for  pound  of  sugar.  When  pineapple  and  pieplant  are 
nearly  cold,  draw  each  from  syrup  and  add  to  strawberries.  Chop 
figs,  dates  and  nuts  and  add  to  preserves  with  the  juice  of  2  lemons 
and  3^  pound  of  sugar.  Cook  all  together  slowly  ]/2  hour;  put  in 
glasses  and  seal. 

— Mrs.  S.  N.  Jones. 

Orange  and  Pineapple  Conserve. 

Four  pineapples;  4  oranges;  4  pounds  sugar;  1  cup  blanched 
almonds.  Remove  skin  from  pineapples  and  seeds  from  oranges; 
chop  both,  put  with  the  sugar  and  cook  slowly  till  thick.     When 

nearly  done,  add  the  almonds,  chopped. 

— Mrs.  George  Manny. 


Orange  Jam. 
Three  pounds  rhubarb;  3  oranges;  3  pounds  sugar.    Grate  the 
rind  of  1  orange  and  use  the  pulp  of  all  the  oranges.    Mix  with  the 
rhubarb  and  sugar  and  let  stand  over  night.     Then  boil  till  like 
jam  and  pour  in  glasses. 

—Mrs.  H.  W.  Hall. 


Orange  Marmalade  I. 

Six  good  sized  oranges,  cut  in  quarters.  Put  them  through  a 
meat  chopper  at  night  and  add  12  small  cups  of  water.  Let  stand 
over  night.  In  the  morning  cook  3^  hour.  Let  stand  over  night. 
The  next  morning  add  9  pounds  sugar  and  boil  20  minutes.  Put 
in  glasses.    This  is  very  delicate  and  light  colored. 

— The  New  York  Astors. 
(Through  the  kindness  of  a  friend.) 


304  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Orange  Marmalade  II. 

Three  oranges  and  1  lemon,  shaved  fine.  Measure  IJ^  quan- 
tity of  water;  stand  12  or  14  hours.  Measure  13^  quantity  of  sugar. 
Boil  20  minutes  or  until  thick. 

— Mrs,  Chas.  Reitsch. 


Grape  Fruit  Marmalade. 

One  grape  fruit;  2  lemons;  2  oranges.  Extract  the  juice  and 
pulp  of  all  the  fruit,  cutting  away  all  the  white  skin  and  core  of  the 
grape  fruit  and  oranges.  Grind  the  rinds  in  the  meat  chopper  and 
measure  pulp,  rinds  and  juice.  Pour  3  times  as  much  water  as 
there  is  fruit  over  the  fruit  and  let  it  stand  over  night.  In  the  morn- 
ing boil  till  tender  (about  3^  hour),  then  add  equal  amount  of 
sugar  and  let  it  stand  over  night.  The  next  morning  boil  down  till 
thick  and  put  in  jelly  tumblers.  This  amount  makes  10  or  12 
glasses  full. 

— Mrs.  Frederick  Haines. 


Peach  Conserve. 

Three  pounds  peaches,  freed  from  skins  and  stones;  3  pounds 
sugar;  2  oranges,  sliced  or  chopped;  1  pound  raisins,  chopped  a  lit- 
tle. Put  all  on  stove  and  cook  until  of  thickness  desired.  When 
ready  for  jars,  add  1  pound  English  walnut  meats,  broken  fine. 

— Georgia  Somers. 

Spiced  Currants,  Cherries  or  Gooseberries. 

Six  pounds  fruit;  4  pounds  medium  brown  sugar;  1  small  pint 
vinegar  (not  too  strong);  1  tablespoon  cinnamon;  1  scant  table- 
spoon cloves.    Boil  1  hour. 

— Susan  Whittlesey. 

Spiced  Currants. 

Two  quarts  currants;  13^  pounds  granulated  sugar;  1  table- 
spoon cinnamon;  1  teaspoon  cloves;  3^  teaspoon  ground  nutmeg. 
Mix  the  currants  and  sugar  and  cook  1  hour  very  slowly.  Add  the 
spices  and  in  5  minutes  take  from  the  fire  and  pour  into  hot  jelly 
glasses.  The  tart  of  the  fruit  makes  it  unnecessary  to  add  vinegar. 
Currant  jelly  nearly  ready  to  take  from  the  fire  can  be  spiced  and 
used  instead  of  the  preceding,  if  one  cannot  eat  the  seeds. 

— Mrs.  J.  L.  Keep. 


JELLIES,    CANNING,    PRESERVES,    PICKLES.  305 

Spiced  Peaches. 

Fourteen  pounds  fruit;  7  pounds  sugar;  3^  pint  vinegar;  cassia 
buds;  cloves.  Stick  a  few  cassia  buds  and  cloves  in  the  peaches, 
cover  with  the  sugar  and  let  stand  over  night.  In  the  morning 
drain,  and  add  the  juice  to  the  vinegar.  Boil  and  add  the  fruit. 
Cook  till  tender.  Remove  the  peaches  to  cans  and  cook  the  syrup 
till  of  the  consistency  of  cream  and  fill  up  cans. 

— Mrs.  L.  a.  Weyburn. 

Apple  Ginger. 
Three  quarts  chopped  apple;  3  pints  sugar;  1  pint  water;  2 
ounces  pounded  white  ginger  root.     Boil  until  fruit  is  transparent, 
and  put  in  jars. 

— Miss  Caroline  Radecke. 

Fig  Jam. 

Four  pounds  rhubarb;  1  pound  figs;  4  pounds  granulated  sugar. 
Cut  the  rhubarb  up  small;  chop  the  figs;  mix  all  together  and  let 
stand  over  night.  In  the  morning  boil  about  1  hour  till  like  jam 
and  put  in  jelly  glasses  and  cover  thick  with  paraffine. 

—Mrs.  H.  W.  Hall. 

Tomato  Preserves. 
Scald  tomatoes  to  remove  skins;  cut  in  pieces  and  put  in  a 
porcelain  kettle  over  a  slow  fire.  When  they  have  cooked  a  few 
minutes  pour  off  the  water  which  has  separated  from  the  tomatoes. 
Weigh  them,  adding  ^  pound  of  sugar  to  each  pound  tomatoes. 
Cook  until  thick.  When  partly  cooked,  add  thin  slices  of  lemon, 
allowing  2  lemons  to  about  5  pounds  of  tomatoes.  Seal.  This  is 
nice  for  either  the  small  yellow  or  large  red  tomatoes. 

— Mrs.  F.  M.  Needham. 

Spanish  Preserves. 
Scald  1  peck  medium  sized,  ripe,  red  tomatoes  to  remove  skins. 
Put  2  handfuls  common  unslaked  lime  in  a  pail  of  water,  pour  over 
tomatoes  and  let  stand  all  night.  In  the  morning  rinse  tomatoes 
well  and  wipe  dry.  To  each  pound  of  tomatoes  add  ]/2  pound  of 
sugar;  put  over  fire,  add  1  large  handful  whole  cloves.  Cook  slowly 
until  syrup  is  thick,  about  4  hours.  Is  delicious  and  has  no  tomato 
flavor. 

— Mrs.  Stanton  Hyer. 


306  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Quince  Preserves. 
One  measure  of  quinces,  sliced;  an  equal  amount  of  sugar; 
2  measures  of  pound  sweet  apples;  an  equal  amount  of  sugar. 
Cook  the  quinces  and  apples  separately  until  tender,  then  put  them 
together  and  seal. 

Green  Tomato  Mince  Meat. 
One  peck  green  tomatoes,  chopped;  5  pounds  brown  sugar; 
2  pounds  seeded  raisins;  1  cup  vinegar;  2  tablespoons  each  of  salt, 
ground  cinnamon  and  cloves.     Cook  slowly  3  hours;  seal.     If  not 
thick  enough  when  ready  to  use,  put  in  a  few  rolled  crackers. 

— Mrs.  Dwight  Cutler. 


PICKLES. 


Sweet  Cucumber  Pickles. 

Cut  long  cucumbers  lengthwise  and  select  those  that  have  but 
few  seeds.  Remove  the  seeds  and  salt  cucumbers  well.  Let  them 
stand  for  3  or  4  hours.  In  order  to  dry  thoroughly,  tie  them  in  a 
cloth  and  let  them  hang  over  night.  To  4  quarts  of  vinegar,  add 
%  pound  of  sugar  and  some  cloves,  and  let  it  boil.  Add  the  cucum- 
bers and  let  them  boil  up  once  in  the  vinegar.  When  cool,  place 
in  glass  or  earthen  jars  and  seal. 

— Ernestine  Schumann-Heink. 


Cucumbers  in  Vinegar. 

Cut  the  cucumbers  in  4  pieces  lengthwise,  remove  seeds,  salt 
thoroughly  and  place  in  earthen  jar  until  the  following  day.  Next 
day  dry  the  pieces  of  cucumbers  with  a  clean  towel,  and  place  them 
in  layers  in  the  jar.  Between  each  layer  put  mustard  seeds,  whole 
pepper,  little  onions  and  cloves.  Cover  with  boiling  vinegar.  Good 
wine  vinegar  is  best.  Let  cucumbers  remain  in  vinegar  for  a  day 
or  two.  Then  pour  off  the  vinegar  and  heat  it  again  and  pour  over 
pickles.  Repeat  this  the  following  day  and  when  the  vinegar  has 
cooled,  seal  the  jar.     These  are  also  called  mustard  pickles. 

— Ernestine  Schumann-Heink. 


JELLIES,    CANNING,    PRESERVES,    PICKLES.  307 

Mother's  Cucumber  Pickles. 
Wash  small  cucumbers  fresh  from  the  vines,  put  in  a  crock, 
sprinkle  with  salt  and  cover  with  boiling  water.  The  next  morn- 
ing drain  carefully.  Put  vinegar  enough  to  cover  in  a  kettle,  bring 
to  a  boil,  put  in  the  cucumbers  and  let  it  just  boil  up  again.  Quickly 
remove  the  cucumbers  to  jars,  fitting  them  in  closely;  fill  with  the 
boiling  vinegar  and  screw  on  the  tops.  Will  keep  indefinitely  and 
be  fresh  and  crisp. 

— Mrs.  J.  L.  Keep. 

Sour  Cucumber  Pickles  (Easy). 
One  cup  ground^mustard;  1  cup  salt;  1  gallon  vinegar.  Put 
in  a'2-gallon  jar  and  mix  thoroughly.  Wash  the  cucumbers  and 
wipe  them  dry  (this  is  necessary);  do  not  cut  them.  Fill  the  jar 
with  them  and  press  down  with  a  plate.  These  will  remain  firm 
all  winter. 

— Mrs.  Daniel  Ticknor. 

Mixed  Pickles. 
One  peck  green  tomatoes;  2  quarts  small  white  pickling  onions; 
2  cauliflower;  4  sweet  red  peppers;  1  quart  sweet  midget  cucum- 
ber pickles;  1  ounce  cassia  buds;  Yi  ounce  whole  mace;  2  ounces 
white  mustard  seed;  1  ounce  celery  seed.  Cut  the  tomatoes  into 
small  pieces,  sprinkle  with  salt  and  let  stand  over  night.  Drain 
and  bring  to  boil  in  weak  vinegar.  Cut  the  cauliflower  and  red 
peppers  in  small  pieces,  and  mix  with  the  onions,  tomatoes  and 
cucumbers.  Take  vinegar  enough  to  cover,  putting  it  into  a  kettle 
over  the  fire.  Add  the  spices  and  1  pound  of  sugar  to  each  pint  of 
vinegar.  When  it  boils,  add  3^  of  the  mixed  vegetables  and  sim- 
mer till  they  are  tender.  Remove  these  to  a  crock,  add  3^  more 
to  the  hot  vinegar  and  so  on  till  all  are  cooked.  Then  boil  the  vine- 
gar a  few  minutes  and  pour  over.  Drain  off  the  syrup  3  successive 
mornings  and  boil.  The  last  time,  fill  glass  jars  with  the  pickles, 
and  fill  with  the  syrup  and  seal. 

— Mrs.  J.  L.  Keep. 

Mustard  Pickles  I. 

One  quart  small  cucumbers;  2  quarts  small  onions;  2  quarts 
green  tomatoes,  if  large,  slice  them;  2  heads  cauliflower.  Place  in 
separate  dishes,  salt,  and  let  stand  24  hours.  Drain.  Cook  cauli- 
flower in  weak  vinegar  {}/2  water)  and  drain.    Put  onions  in  1  gal- 


308  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Ion  good  vinegar,  let  boil;  add  cucumbers,  let  boil;  add  tomatoes, 
let  boil;  add  cauliflower,  let  boil;  add  4  green  peppers,  chopped 
fine  (remove  seeds).  Mix  1  cup  of  flour,  24  tablespoons  ground 
mustard,  1  ounce  mixed  spices,  3  cups  sugar;  add  this  to  pickle, 
boil  and  stir  constantly.  Take  from  the  fire,  add  1  ounce  turmeric 
powder  dissolved  in  a  little  water,  1  tablespoon  butter,  1  ounce 
celery  seed,  1  ounce  mustard  seed.    Salt  and  pepper,  if  necessary. 

— Jennie  Minzinger. 

Mustard  Pickles  II. 
Two  quarts  small  cucumbers;  1  quart  sliced  cucumbers;  1 
quart  small  onions;  1  large  cauliflower;  4  green  peppers,  chopped 
fine.  Make  a  brine  of  4  quarts  water  and  1  pint  salt.  Pour  it  over 
mixture  of  vegetables  and  let  stand  24  hours;  then  heat  just  enough 
to  scald  and  turn  in  colander  to  drain.  Mix  6  tablespoons  of  best 
ground  mustard,  1  scant  cup  flour,  1  tablespoon  turmeric  with 
enough  vinegar  to  make  smooth  paste.  Add  1  cup  sugar  and  suffi- 
cient vinegar  to  make  2  quarts  in  all.  Boil  this  mixture  until  it 
thickens  and  is  smooth,  stirring  all  the  time;  then  add  vegetables 
and  cook  until  well  heated  through. 

— Mrs.  S.  N.  Jones. 

Oil  Pickles. 

One-half  peck  small  cucumbers;  1  ounce  black  mustard  seed; 
1  ounce  white  mustard  seed;  1  ounce  celery  seed;  }4.  pint  olive  oil 
(full) ;  2  onions,  chopped  fine.  SHce  the  cucumbers  thin,  place  in  a 
gallon  jar  a  thick  layer  of  the  sliced  cucumbers,  then  sprinkle  with 
salt;  continue  same  until  jar  is  filled.  Let  it  stand  3  hours.  Drain 
and  rinse;  add  the  other  ingredients,  put  in  fruit  jars,  cover  with 

vinegar  and  seal. 

— Mrs.  J.  L.  Pierce. 

French  Cucumber  Pickles. 

Slice  thin,  but  do  not  pare,  cucumbers  sufficient  to  fill  a  gal- 
lon jar.  Give  a  good  sprinkling  of  salt,  let  stand  3  hours.  Take  1 
ounce  of  black  mustard  seed,  1  ounce  of  white  mustard  seed,  1 
ounce  of  celery  seed  and  3^  pint  of  olive  oil.  Drain  carefully  the 
cucumbers;  again  place  in  glass  jars  in  layers,  sprinkling  the  seeds 
and  a  portion  of  the  oil  between  each  layer.  Continue  till  the  jars 
are  full  and  cover  with  good  cold  vinegar.  The  cucumbers  re- 
main deliciously  fresh  and  crisp. 

— Mrs.  Wm.  S.  Ives. 


JELLIES,    CANNING,    PRESERVES,    PICKLES.  309 

Green  Tomato  Pickles.  i:^^a.,„<^'<.,<^     /^  < 

One  peck  green  tomatoes;  2  quarts  onions;  2  green  peppers; 
13^  quarts  vinegar;  1  ounce  stick  cinnamon;  2  pounds  brown  sugar; 
3^  ounce  whole  cloves;  2  teaspoons  i^jiita.  mintmrd  inrH ;  1  teaspoon 
black  pepper.  Slice  tomatoes  and  onions  thin  and  let  them  stand 
over  night  with  salt  sprinkled  over  them;  drain;  add  peppers; 
cover  with  plain  vinegar  and  boil  till  tender.  Drain,  put  in  jars, 
and  pour  over  the  vinegar  boiled  with  the  spices  and  sugar. 

— Miss  Sarah  Williams. 

Pickled  Beets. 

Cook  the  beets  till  tender,  slice  while  hot  and  pack  into  hot 
jars.  Then  take  equal  parts  of  vinegar  and  water  enough  to  fill 
the  jars;  add  sugar  and  salt  to  taste;  boil  and  cover,  sealing  the  jars. 


Pickled  Red  Cabbage. 

Slice  1  head  of  red  cabbage  in  thin  strips.  Sprinkle  lightly 
with  salt  and  let  stand  over  night.  In  the  morning  drain  and  cover 
with  boiling  vinegar  to  which  has  been  added  12  cloves  and  twice 
as  many  pepper  corns.     Makes  2  quarts. 

— L.  J. 

Watermelon  Pickles. 

Cut  rind  in  squares  and  put  in  strong  salt  and  water  over  night. 
In  morning  drain,  let  stand  in  clear  water  1  hour,  put  into  kettle 
of  cold  water  and  boil  till  transparent  and  tender;  then  weigh  rinds. 
To  5  pounds  use  3  pounds  of  sugar,  1  pint  vinegar,  3^  ounce  cloves, 
1  ounce  cinnamon,  1  ounce  cassia  buds.  Let  the  vinegar,  sugar 
and  spices  come  to  a  boil,  and  pour  over  the  watermelon.  Warm 
vinegar  for  2  mornings. 

— C.  J.  S. 

(One  ounce  of  candied  ginger  may  be  added  with  good  re- 
sults.— Com.) 

Sweet  Pickles  (for  Sweet  Apples,  Pears  or  Peaches.) 

Four  pounds  fruit;  2  pounds  brown  sugar;  1^  ounce  stick  cin- 
namon; 3^  ounce  whole  cloves;  1  pint  weak  vinegar.  Let  the  vine- 
gar, sugar  and  spices  come  to  a  boil,  add  the  fruit  and  cook  till 
tender.  Put  the  fruit  into  jars,  covef  with  the  liquor  and  seal. 
Add  more  vinegar  if  it  boils  away.    If  the  fruit  is  very  hard,  steam 


310  THE  MENDELSSOHN  CLUB  COOK  BOOK 

it  before  putting  it  into  the  pickle.  Apples  and  pears  should  be 
peeled,  cut  in  halves  and  cored.  Peaches  should  remain  whole, 
skins  left  on. 

— Mrs.  Charles  Barningham. 


Pear  and  Peach  Pickles. 

Three  pounds  brown  sugar  to  1  pint  vinegar.  Steam  fruit  till 
tender  and  put  into  the  syrup  to  which  add  1  clove  to  each  pear  or 
peach.  Cook  a  very  few  minutes,  fill  jars  with  pickles  and  cover 
with  the  syrup. 

— Mrs.  T.  V.  Engstrom. 


Stuffed  Peppers. 

Select  large,  sweet  peppers.  Cut  a  piece  from  the  stem  end 
of  the  pepper  and  remove  all  the  seeds.  Prepare  a  brine  of  1  tea- 
cup of  salt  to  1  gallon  of  water.  Cover  the  peppers  and  let  stand 
in  a  cool  place  for  2  days.  Chop  cabbage  fine,  season  with  salt, 
pepper  and  sugar;  take  the  peppers  from  the  brine,  fill  each  one 
with  the  chopped  cabbage,  press  down  and  place  the  stem  end  of 
the  pepper  in  place  and  tie  firmly.  Cover  with  good  cold  vinegar 
and  cover  jar  tightly  with  a  cloth. 

— Mrs.  S.  M.  Taylor. 


Peppers  for  Winter  Use. 

Red  or  green  sweet  peppers  may  be  used.  Remove  the  stem 
and  all  of  the  seeds  and  ribs;  put  in  a  brine  for  3  hours.  Drain, 
put  in  jars,  cover  with  cold  vinegar  and  seal. 


Chow  Chow. 

One  peck  green  tomatoes;  3^  pint  salt;  6  green  peppers;  6 
onions;  1  small  head  cabbage;  1  pint  molasses.  Chop  the  toma- 
toes, add  the  salt  and  cover  with  water.  Let  stand  over  night. 
Drain.  Chop  the  peppers,  onions  and  cabbage  and  add  to  toma- 
toes. Scald  in  weak  vinegar  and  drain.  Add  the  molasses,  also 
cloves,  cinnamon  and  grated  horseradish,  as  desired.  Mix,  put  in 
jar,  cover  with  vinegar  and  put  1  pound  brown  sugar  on  top.  Put 
in  glass  jars. 

— Mrs.  T.  V.  Engstrom. 


JELLIES,    CANNING,    PRESERVES,    PICKLES.  311 

Piccalilli. 

One  peck  green  tomatoes;  2  medium  sized  cabbages;  chop  fine, 
put  in  brine  over  night.  In  the  morning  drain,  and  add  1  large 
sweet  pepper  and  2  onions,  chopped  fine;  then  add  a  little  vinegar 
and  cook  until  tender.  Drain  again.  Prepare  2  pounds  sugar;  2 
tablespoons  white  mustard  seed;  2  tablespoons  ground  cinnamon; 
1  tablespoon  ground  cloves;  enough  vinegar  to  cover.  Pour  this 
over  the  chopped  vegetables  and  let  come  to  a  boil.  This  need  not 
be  sealed  if  pieces  of  horseradish  are  placed  on  top. 

— Mrs.  F.  M.  Needham. 


Tomato  Relish. 

One  peck  ripe  tomatoes;  2  cups  grated  horseradish;  3  large 
roots  celery;  1  cup  chopped  onion;  }/2  cup  salt;  13^  cup  sugar;  1^/^ 
cups  white  mustard  seed;  2  teaspoons  cloves;  2  teaspoons  mace; 
4  teaspoons  cinnamon;  13^  pints  vinegar.  Chop  the  tomatoes  and 
celery  fine,  and  mix  with  all  the  other  ingredients.  Bottle  or  can 
cold,  without  cooking. 

— Mrs.  J.  H.  King. 

Celery  Relish. 

Three  quarts  celery;  3  quarts  green  tomatoes,  chopped. 
Sprinkle  3  tablespoons  salt  on  the  tomatoes  and  drain  over  night. 
The  next  morning  cut  the  celery  in  small  pieces  with  sharp  knife 
and  mix  with  the  tomatoes.     Then  make  the  following: 

Dressing:  2  quarts  vinegar;  7  tablespoons  mustard;  1  table- 
spoon turmeric;  3  cups  sugar;  1  cup  flour;  1  teaspoon  salt.  Mix 
all  dry  ingr^dienl^  and  add  water  enough  to  make  a  thin  paste. 
Pour  over  this  the  vinegar  which  must  be  boiling  hot.  Boil  till 
thick,  stirring  constantly;  add  the  tomatoes  and  celery  and  simmer 
20 'minutes.  — B. 

Beet  Relish. 

One  peck  beets;  2  tablespoons  celery  seed;  2  tablespoons  white 
mustard  seed;  1  teaspoon  caraway  seed,  if  desired;  2  green  pep- 
pers, chopped;  2  cups  sugar;  salt  to  taste;  3^  of  10-cent  bottle 
horseradish;  vinegar  to  almost  cover.  Boil  the  beets  till  tender, 
but  not  soft.  Peel  and  chop.  Then  mix  with  the  rest  of  the  in- 
gredients; heat,  but  do  not  boil,  and  bottle. 

— Miss  Sarah  Williams. 


312  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Tomato  Sauce  for  Soups,  Etc. 

One  peck  ripe  tomatoes;  6  large  onions;  2  small  green  peppers; 
1  large  bunch  of  celery;  salt  and  pepper  to  taste.  Cut  the  vege- 
tables in  pieces,  stew  in  as  little  water  as  possible.  Strain  through 
a  sieve.     Put  back  on  stove  and  let  it  boil.    Can,  while  hot. 

— Mrs.  Chas.  Reitsch. 

Cold  Chili  Sauce. 

One  peck  ripe  tomatoes,  chopped  fine;  put  in  colander  and  drain 
dry;  2  cups  chopped  onion;  2  cups  chopped  celery;  2  cups  sugar; 
1  cup  white  mustard  seed;  ^  cup  salt;  1  teaspoon  ground  mace; 
1  teaspoon  black  pepper;  4  teaspoons  cinnamon;  4  green  peppers, 
chopped  fine;  2  pints  vinegar.     Put  in  a  stone  jar  and  cover  tight. 

— Annie  Walton. 

Cold  Catsup. 

(Not  Cooked.) 
One  peck  ripe  tomatoes,  chopped  fine,  and  drained  through  a 
colander;  1  cup  chopped  onit)n;  1  cup  chopped  celery;  4  green  pep- 
pers, chopped;  1  cup  horseradish,  grated  fine  (the  horseradish 
tends  to  keep  it);  1  tablespoon  white  or  black  pepper;  %  cup 
salt.     Cover  all  with  vinegar. 

— Maude  Fenlon  Bollman. 


Spanish  Pickle.  •  % 

Two  dozen  cucumbers;  4  heads  of  cabbage;  1  peck  of  green 
tomatoes;  2  dozen  onions;  2  dozen  green  peppefs;  1  oimce  celery 
seed  and  white  mustard  seed;  1  box  Colman's  mustard ;"'33^  pounds 
of  sugar;  1  quart  of  grated  horseradish.  Slice  the  cucumbers  and 
onions  and  chop  the  rest.  Sprinkle  all  with  salt  and  let  stand  2  or  3 
hours.     Then  squeeze  out^  liquid,  cover  with  vinegar  and" boil. 

— Leola  Arnold. 

Fig  Pickles.  -  ,«.' 

Seven  pounds  green  tomatoes;  1  pound  see^i^d  raisins;  4  pounds 
sugar;  1  pint  vinegar;  2  tablespoons  cinnamoti.  Peel  the  tomatoes 
and  cut  into  1-inch  squares.  Mix  all  the  iiigredients  together  and 
cook  till  like  jam.     Can  at  once.  '     '  ; 

— Mrs.  J.  L.  Keep. 


JELLIES,    CANNING,    PRESERVES,    PICKLES.  313 

Columbia  Chutney. 

Pare  and  quarter  15  large,  very  sour  apples;  chop  fine,  to- 
gether with  2  green  peppers  from  which  the  seeds  have  been  re- 
moved; 1  cupful  stoned  raisins;  2  onions  (all  ingredients  may  be  put 
through  food  chopper).  Place  all  in  porcelain  kettle,  add  1  quart 
vinegar;  simmer  2  hours;  then  add  2  cupfuls  brown  sugar  and  2 
tablespoons  each  of  salt,  mustard  seed,  ground  ginger,  cloves  and 
cinnamon.  Cook  slowly  another  hour.  Pour  into  small  bottles 
and  seal  while  hot.     Keep  in  a  cool  dark  place. 

— Mrs.  L.  W.  Ticknor. 

Shirley  Sauce. 

Six  large  ripe  tomatoes  (or  1  can);  1  large  green  pepper;  1 
large  onion;  1  tablespoon  salt;  1  tablespoon  sugar;  1  tablespoon 
ginger;  1  teacup  vinegar.  Chop  tomatoes,  onion  and  pepper  fine; 
mix  all  together  and  boil  1  hour.  Bottle  hot.  Can  be  made  in  the 
winter  or  any  time  a  green  pepper  can  be  secured.     Very  good. 

— Miss  Caroline  Radecke. 

Chilli  Sauce  I. 

Thirty  tomatoes;  2  chilli  peppers;  6  onions;  3  tablespoons  salt; 
1  tablespoon  cinnamon;  1  teaspoon  ground  cloves;  1  teaspoon 
ground  mace;  1  teacup  sugar;  1}4  pints  vinegar.  Chop  the  toma- 
toes and  cook  3  hours;  add  the  onions  and  peppers,  chopped  fine, 
}4  hour  before  it  is  done,  and  just  before  taking  from  the  fire  add 
the  spice,  sugar  and  vinegar.     Put  in  bottles  and  seal. 

— Mrs.  N.  W.  James. 

Grandmother's  Chilli  Sauce  II. 

^  Twelve  large  ripe  tomatoes,  peeled;  2  large  onions;  4  green 
peppers^  chop  these  separately;  4  cups  of  vinegar;  2  tablespoons  of 
salt;  brown  sugar  to  taste  and  ginger;  1  tablespoon  each  of  cinna- 
mon, nutmeg  and  mustard.     Stir  all  together  and  cook  until  well 

done.  '*Sottle  and  seal. 

— Leola  Arnold. 

Tomato  Catsup. 

One-half  bushel  tomatoes;  wash,  core  and  boil;  (after  they 
have  boiled  a  few  minutes  pour  off  water);  put  through  a  sieve. 
Then  add  J^  cup  salt,  %  cup  sugar,  1  small  pint  vinegar.    Put  the 


314  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

following  spices  in  a  bag  aiid  boil  with  the  other  ingredients:  2 
tablespoons  ground  pepper;  1  tablespoon  ginger;  1  tablespoon  nut- 
meg; 2  tablespoons  cinnamon;  1  tablespoon  cloves.  Boil  until  it 
sputters,  remove  spices,  bottle  and  seal  with  sealing  wax. 

— Susan  Whittlesey* 

Olive  Cherries. 

One  quart  of  firm,  large  cherries;  1  tablespoon  salt;  vinegar. 

Stem  the  cherries,  but  do  not  pit  them;  put  them  in  a  quart  fruit 

jar  and  sprinkle  the  salt  over  them;  fill  up  the  jar  with  vinegar, 

which  is  not  very  sharp.     Seal  up  and  let  stand  about  2  months. 

— Mrs.  E.  V.  Crumb. 

Lemon  Extract. 
Take  the  rind  from  6  fine  large  lemons,  as  thinly  as  possible 
and  cover  with  %  of  a  pint  of  the  best  alcohol.     Put  in  a  wide 
mouthed  bottle  and  cork  tightly.     It  will  be  ready  for  use  in  a 
few  days. 

Extract  of  Vanilla. 
Break  1  vanilla  bean  into  pieces;  cover  with  cold  water  and 
let  stand  in  a  tightly  corked  bottle  4  da5'-s.  Then  add  3^  pint  of 
the  best  alcohol.  Ready  for  use  in  a  week.  The  same  bean  can  be 
used  again  by  covering  with  a  good  half  cup  of  alcohol  and  it  will 
then  be  ready  for  use  when  the  first  extract  is  all  used.  The  bottles 
should  have  glass  stoppers.  Vanilla  beans  are  long  thin  pods 
and  can  be  bought  at  large  stores  dealing  in  fine  groceries.  It  is  a 
good  plan  to  make  one's  extract  as  most  of  that  ^hich  is  sold  is  not 
made  from  vanilla  beans. 


Garlic  Vinegar.  v 

Slice  clove  of  garlic  into  vinegar  cruet.  Makes  delicious  dress- 
ing for  new  beets,  tomatoes,  cucumbers  and  lettuce  salad,  after 
adding  olive  oil.  ^* 

—Kate  F.  O'Connor. 


Best  Way 

To  Seal 

Jelly  Glasses 

and 

Fruit  Jars 


PURE 

REFINED 

PARAFFINE 


Do  you  know 
'that  air  is  ab- 
solutely ex- 
cluded from 
fruit  jars,  jelly 
glasses  and  catsup  bottles  X  JIG 
by  a  simple  sealing  with 
Pure  Refined  Paraffi -^ 
applied  hot. 
Such  a  seal  keeps  the  contents  of 
a  container  indefinitely  and  prevents 
mold  and  fermentation. 
No  trouble  to  apply — for  jellies,  simply  leave 
glasses  a  little  less  than  full,  and  pour  melted 
paraffine  directly  on  the  contents  of  the  glass 
when  cold.  No  covers  or  caps  of  any  kind 
needed. 


Manufactured  by 


Standard  Oil 
Company 


Incorporated 


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lishers in  this  country,  all 
of  their  good  things,  and 
in  this  way  our  stock  is 
always  up-to-date. 

If  you  can't  get  what 
you  want  any  place  else, 
let  us  get  it  for  you. 


5Iunt«J5 


OUR  RECORD: 
Four  years  employed  by  the 
MENDELSSOHN    CLUB, 
of  Rockford,  111. 

For  three  years  employed 
by  Rockford  College. 

In  six  years  built  up  a  busi- 
ness of  six  hundred  satisfied 
customers. 

When  in  need  of  a  tuner, 
let  us  do  the  work. 


H.  T.  RAWSON  &  CO.  ^^^ZT^-rlt 


316 


FIRELESS    COOKERY.  317 


CHAPTER  XXIV. 


FIRELESS  COOKERY. 


"It  is  the  bounty  of  nature  that  we  live;  but  of  philosophy 

that  we  live  well." 

— Seneca 

There  are  on  the  market  a  number  of  cookers  or  patent  de- 
vices for  cooking  without  fire.  These  vary  somewhat  in  detail;  there 
is  the  lined  box  holding  one  or  more  empty  pails;  the  same  style 
of  box  with  pails  within  pails  or  with  wire  supports  inside;  and  the 
triple  pail  or  kettle'  arrangement  simply  made  by  placing  the  ket- 
tles one  within  the  other  and  leaving  the  required  space  between 
each  two. 

The  enormous  saving  of  fuel,  labor  and  discomfort  obtained 
by  the  process  is  a  welcome  boon  to  the  busy  housewife  and  with 
the  added  advantage  that  the  flavor  is  retained  to  a  much  greater 
extent  than  possible  by  direct  boiling. 

For  one  inexperienced  in  this  method  it  is  advisable  to  know 
the  time  required  for  the  different  foods  before  they  are  placed 
in  the  cooker. 

Food  left  indefinitely  in  the  cooker  will  sour.  All  soups,  vege- 
tables and  such  things  must  be  removed  in  twenty-four  hours  and 
less  in  warm  weather. 

Food  which  requires  long  cooking  is  improved  if  when  the 
time  is  half  up  it  is  removed,  without  opening  the  pail,  and  reheated 
again  before  placing  a  second  time  in  the  cooker. 

Food  should  be  placed  in  the  box  at  once  on  removing  from 
the  fire,  keeping  the  lid  on  tightly  so  that  no  steam  escapes  or  the 
food  will  cool  and  cannot  cook. 

Since  this  method  of  preparing  food  is  still  largely  in  an  ex- 
perimental stage,  the  following  time  table  may  serve  as  a  guide 
and  be  considered  fairly  accurate: 


318  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

MEATS,  ETC.  BOIL  ON  STOVE.  COOKER. 

Beef,  2  pounds 15  minutes .3  hours 

Beef,  3  pounds .30  minutes : 4  hours 

Chicken,  1  year. 30  minutes 4  hours 

Chicken,  spring. 15  minutes 3  hours 

Fish,  2  pounds 15  minutes 2  hours 

Pork,  2  pounds 15  minutes 4  hours 

Pork,  3  pounds.- 45  minutes 4  hours 

Veal,  2  pounds 15  minutes .4  hours 

Ham,  3  pounds..... .30  minutes.    Soak  all  night All  day 

Corned  beef. 30  minutes.    Soak  all  night All  day 

VEGETABLES. 

Beets,  green 15  minutes ' ...4  hours 

Cabbage... ...10  minutes 3  hours 

Peas,  green... 5  minutes..... 2  hours 

Corn,  green..... 5  minutes 3  hours 

Potatoes 5  minutes 2  hours 

String  beans..... 10  minutes 3  hours 

Turnips 15  minutes 4  hours 

Tomatoes 5  minutes .' 2  hours 

Onions 11  minutes 3  hours 

Dried  lima  beans 10  minutes.    Soak  all  night 5  hours 

CEREALS,  ETC. 

Rice. 5  minutes. 2  hours 

Sago. 5  minutes .2  hours 

Tapioca. 5  minutes 2  hours 

Oatmeal 2  minutes ...All  night 

Macaroni- 10  minutes;  3^  water,  Y^  milk  ....13^  hours 

(Grate  cheese  on  top) 

PUDDINGS,  ETC.  STEAM. 

Cottage - 15  minutes 3  hours 

Suet --. - -30  minutes .2  hours 

Drop  dumplings 5  minutes .....2  hours 

Fruit  dumplings 14  minutes 3  hours 

Brown  bread 4  hours 

BOIL. 

Prunes 10  minutes All   night   or  day 


FIRELESS    COOKERY.  319 


Fireless  Cooker. 

Two  Receptacle  Cooker 

Cereals 
Chicken 
Fish — boiled 

MEATS — Boiled 

Beef  stew 
Corned  beef 
Lamb  stew 
Mutton  stew 

MEATS — Roast 

SOUPS 
VEGETABLES 

Baked  beans 

Beets 

Carrots 

Turnips 

Peas 

Potatoes 

One  Receptacle  Cooker 

Cereals 

Frozen  desserts 
Macaroni  with  cheese 

PUDDINGS 

Rice  pudding 

ROASTS 

SOUPS 

STEWS 

Triple  Receptacle  Cooker 

Cereals 

Meats 

Vegetables 


320  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

(For  the  cooker  which  has  one  pail  within  another,  the  outer  one 

containing  water.) 

Cereals. 

One  cup  of  oatmeal,  3  cups  of  water. 

One  cup  cornmeal  or  rice,  4  cups  of  water. 

Bring  the  water  in  the  outer  pail  to  a  boil.  Put  into  the  smaller 
pail  the  required  water,  let  boil,  add  the  meal  and  salt,  let  boil  10 
minutes.  Place  the  smaller  kettle  within  the  larger,  pack  in  the 
cooker,  let  stand  all  night.     In  the  morning,  reheat. 

Vegetables. 

Potatoes  require  1  hour,  if  small.  Dry  in  the  oven  later  to 
make  them  mealy. 

Peas  require  1  hour. 

Beets,  squash,  carrots,  turnips  need  3  hours  and  must  be 
taken  out  when  half  done,  reheated,  the  water  reboiled  in  the 
outer  pail  and  packed  again  in  the  cooker. 

Prepare  the  vegetables  as  usual,  boil  them  for  5  minutes, 
place  the  smaller  kettle  in  the  outer  one  containing  boiling  water 
and  put  into  the  cooker. 

Baked  Beans. 

Let  the  beans  soak  over  night  in  cold  water;  in  the  morning 
drain,  then  add  twice  as  much  fresh  water  as  there  are  beans;  put 
in  a  piece  of  salt  pork.  Boil  them  15  minutes,  set  the  kettle  into 
the  larger  one  containing  boiling  water  and  pack  in  the  cooker  for 
3  hours.  Remove,  boil  again  and  put  in  the  cooker  for  3  hours 
longer.  Place  into  a  baking  dish  and  brown  them  in  the  oven. 
Add  seasoning  at  the  time  of  the  second  heating. 

Soups. 

Cut  the  meat  into  pieces,  pour  on  cold  water,  add  the  vege- 
tables, season  well,  and  boil  about  15  minutes.  Leave  in  the  cooker 
all  night.     In  the  morning  skim,  strain  and  reheat. 

Boiled  Fish. 

Tie  the  fish  in  a  clean  piece  of  cheese  cloth,  let  simmer  for  10 
minutes  in  boiling  water,  set  the  kettle  in  the  outer  pail  of  boiling 
water  and  pack  for  3  hours. 


FIRELESS    COOKERY.  321 

Boiled  Meats. 
Beef  Stew:     Cut  up  the  meat,  put  into  hot  fat  and  brown 
quickly.     Add  1  cup  of  water  to  2  cups  of  meat,  season,    boil  10 
minutes,  put  into  the  outer  kettle  of  boiling  water  and  pack  for  2 
hours.    Then  reheat  and  cook  2  hours  longer. 

Lamb  Stew:  Cut  up  meat,  use  1  cup  of  water  to  2  of  meat, 
boil  for  10  minutes,  leave  in  the  cooker  for  2  hours.  Remove,  add 
tomato  or  chopped  vegetables,  and  cook  2  or  3  hours  more. 

Corned  Beef:  Place  meat  in  cold  water,  let  come  to  a  boil 
and  simmer  30  minutes.  Set  into  the  larger  kettle  of  boiling  water 
and  put  away  for  5  hours.  Remove  the  lid  and  put  in  the  prepared 
vegetables  under  the  meat.     Reheat  and  again  pack  for  3  hours. 


Roast  Meats. 
In  a  hot,  dry  frying  pan,  sear  the  meat  all  over.  Bake  for  20 
minutes  in  a  very  hot  oven,  adding  2  cups  of  water.  Put  the  roast 
in  small  kettle, 'season  and  place  in  the  large  pail  of  boiling  water. 
Cover  both  kettles  tight  and  let  boil  rapidly  for  10  minutes.  Pack 
for  3  or  4  hours.  Reheat  the  meat  and  thicken  the  gravy.  Chicken 
is  particularly  good  this  way. 

(For  the  cooker  containing  separate  and  distinct  receptacles.) 

Cereals. 

Use  less  water  than  ordinarily  required,  since  there  is  no  loss 
by  evaporation  caused  by  escaping  steam.  Boil  for  5  minutes  and 
while  still  bubbling,  pack  into  the  cooker.  Oatmeal  boiled  2  min- 
utes may  be  left  in  all  night  and  reheated  in  the  morning.  Rice, 
tapioca  and  sago  require  2  hours. 

Macaroni  with  Cheese:  Boil  10  minutes  in  milk  and  water 
(half  and  half),  salt,  cover  with  grated  cheese,  pack  for  13^  hours. 


Soups. 

Stock  for  soups  easily  prepared  by  boiling  a  soup-bone,  chicken 
bones,  etc.,  a  few  minutes  and  pack  2  hours. 

Put  the  meat  in  cold  water,  boil,  remove  scum,  add  vege- 
tables and  boil  for  15  minutes.  Pack  for  3  to  5  hours,  according 
to  size. 


322  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Stews. 
Beep  and  Mutton  Stews:    Brown  first,  boil  for  20  minutes, 
season  and  pack  about  3  hours,  according  to  size,  or  may  be  left 
longer. 

Roasts. 

They  should  be  browned  in  butter  on  all  sides,  then  enough 
water  poured  on  to  come  halfway  up  the  sides,  covered  and  allowed 
to  cook  ']/2  hour  or  so,  then  placed  in  the  cooker  5  or  6  hours.  They 
will  not  be  crisp,  but  tender  and  juicy,  and  of  fine  flavor. 

(For  the  triple  kettle  cooker.) 

Another  arrangement  which  does  not  require  the  box  cooker 
and  the  results  of  which  are  delicious,  is  simplicity  in  itself.  The 
recipes  differ  slightly  from  the  preceding. 

Three  kettles  or  enamel  pails,  fitting  one  within  the  other 
and  leaving  an  inch  space  between  each  two  are  required. 

Place  food  to  be  cooked  in  the  smallest  kettle,  add  salt,  but 
no  water,  except  for  dry  cereals,  which  should  be  slightly  moistened. 
Cover  tightly.  Place  this  in  the  next  larger,  which  should  contain 
about  3  inches  of  boiling  water,  put  these  2  into  the  largest  one, 
which  should  also  hold  about  4  inches  of  water.  Put  a  large, 
tight-fitting  lid  over  the  whole  and  keep  covered  securely.  Add 
a  weight  if  necessary.  Place  the  kettles  over  the  fire  and  let  boil 
rapidly  for  5  minutes.  Let  stand  until  the  food  is  cooked,  depend- 
ing of  course  on  the  nature  of  the  food. 

Meats  require  3  or  4  hours. 

Vegetables  require  2  hours. 

Cereals  about  2  hours. 

The  important  point  in  cooking  by  this  method  is  that  the 
water  be  kept  hot.  This  can  be  ascertained  by  feeling  the  outer 
kettle,  and  in  no  case  remove  the  lid  until  food  is  done.  In  the 
case  of  meats  and  other  things  requiring  long  cooking,  boil  the 
water  a  second  time  for  5  or  10  minutes,  say  at  the  end  of  2  hours. 


COOKERY  FOR  INVALIDS.  323 


CHAPTER  XXV. 

COOKERY  FOR  INVALIDS. 

"Simple  diet  is  best,  for  many  dishes  bring  many  diseases." 

— Pliny. 

It  is  of  especial  importance  that  the  greatest  pains  should  be 
taken  in  the  preparation  of  the  invalid's  food.  It  should  be  served 
in  the  most  attractive  way,  never  sending  more  than  an  amount 
suflEicient  for  one  meal.  There  may  be  a  lack  of  desire  for  food, 
due  merely  to  defective  cooking,  to  the  patient's  dislike  for  a  cer- 
tain food  or  to  a  meal  presented  at  an  inopportune  moment. 

While  it  is  unwise  to  ask  the  patient  what  he  would  like  to 
eat,  since  the  unexpected  often  pleases,  yet  it  is  desirable  that 
there  be  frequent  changes  in  order  to  tempt  the  appetite. 

Particular  care  should  be  exercised  that  the  food  selected  be 
suitable  to  the  patient's  condition,  as  in  the  case  of  the  very  weak 
or  fever  patients  when  liquid  food  is  more  easily  digested. 


Albuminized  Orange. 
White  of  1  egg;  juice  of  1  orange;  sugar.    Add  the  orange  juice 
to  the  unbeaten  white,  sweeten  and  mix  well.     Strain  and  serve 
cold. 

Albuminized  Sherry. 

White  of  1  egg;  1  scant  tablespoon  Sherry;  sugar.  Beat  the 
white  to  a  stiff  froth  and  while  beating,  add  slowly  the  Sherry  and 
sugar.     Serve  cold. 

Albuminized  Grape  Juice. 

Prepared  the  same  as  Sherry,  using  2  tablespoons  of  juice  to 
the  white  of  1  egg. 


324  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

INVALID  DISHES. 


Beef  Juice. 

Select  a  thick  cut  of  steak  from  the  round  or  the  rump  and  re- 
move all  fat.  Broil  or  heat  long  enough  to  start  the  juices,  then 
extract  the  juice  by  means  of  a  press  or  lemon  squeezer.  Season 
with  salt  and  serve  at  once.  Prepare  only  enough  to  serve,  as  it 
does  not  keep  well. 

One  pound  of  meat  will  yield  about  5  ounces.  Excellent, 
where  solid  foods  cannot  be  taken. 


Beef  Extract. 

One-half  pound  round  steak;  y^  pint  cold  water;  cut  beef  fine, 
put  in  cold  water;  let  it  stand  where  it  will  keep  warm  for  a  couple 
of  hours,  heat  as  hot  as  possible  without  boiling;  squeeze  the  juice 
from  beef;  salt  to  suit. 

— An  Old  Nurse. 

Beef  Scraped. 

Take  a  small  piece  of  tender  steak  and  with  a  sharp  knife 
scrape  off  all  the  pulp  until  there  remains  only  the  tough  fibres. 
Season  slightly  with  salt  and  pepper,  form  into  small  cakes  and 
broil  2  minutes.     Serve  on  toast. 


Beef  Tea  (Quickly  Made). 

Select  a  steak  from  the  top  cut  of  the  round,  as  this  has  less 
fat  and  more  juice  than  other  cuts;  remove  all  fat  and  cut  into 
small  pieces.  Put  in  dry  pan  over  a  slow  fire  and  allow  it  to  sweat 
for  5  minutes,  stirring  occasionally  to  prevent  sticking.  The  meat 
will  become  white  and  surrounded  by  a  rich  gravy.  It  may  be 
given,  in  cases  of  great  exhaustion,  in  this  form. 

For  1  pound  of  beef  allow  a  pint  of  water.  Pour  the  water 
over  the  meat  and  stir  until  it  boils;  afterwards  let  simmer  slowly 
5  or  10  minutes,  strain  and  remove  any  particle  of  fat  on  top  with 
a  piece  of  brown  paper.     Does  not  require  seasoning. 

Beef  Tea. 

Allow  1  cup  of  water  to  3^  pound  of  steak.  Remove  each  par- 
ticle of  fat;  cut  into  small  pieces,  pour  on  the  water  and  let  stand 
about  15  minutes.     Put  into  a  tightly  covered  glass  jar  and  set  it 


COOKERY    FOR    INVALIDS.  325 

into  a  kettle  of  cold  water.  Bring  the  water  slowly  to  the  boiling 
point  and  let  boil  2  hours.  Strain  and  season  with  salt.  Remove 
any  fat  on  top  with  paper  or  bread. 

May  be  served  hot,  or  is  very  grateful  to  a  fever  patient  when 
ice  cold. 

BROTH. 

Broth  is  the  liquid  containing  the  .juices  of  meat  and  bone, 
extracted  by  continued  slow  cooking.  More  nutriment  is  obtained 
from  cheaper  cuts  than  from  the  expensive  parts. 

Best  results  are  possible  from  the  observation  of  the  follow- 
ing rules:  Cut  meat  into  small  pieces.  Use  cold  water.  Use  steam- 
tight  kettle,  that  there  may  be  no  waste  by  evaporation.  If  pos- 
sible, make  the  day  before,  when  the  fat  may  be  more  easily  re- 
moved. Let  simmer  (not  boil)  until  meat  falls  to  pieces.  In 
reheating,  use  double  boiler. 

Mutton  Broth. 

One  quart  of  cold  water  to  1  pound  of  meat.  Select  the  neck 
of  mutton,  remove  skin  and  fat,  cut  into  small  pieces,  pour  on  the 
water,  let  simmer  until  meat  is  in  shreds.  Remove  fat  and  strain. 
Add  salt  and  pepper  to  taste.  Serve  hot.  One  tablespoon  of  barley 
or  rice  (soaked  over  night)  may  be  added  if  desired.  Let  barley 
simmer  in  the  broth  until  the  grains  are  tender. 

If  possible,  let  broth  stand  all  night,  when  the  fat  can  be  more 
easily  removed.  Excellent  for  those  suffering  from  dysenteric 
troubles. 

Beef  Broth. 

Prepared  same  as  mutton  broth. 

Veal  Broth. 

Prepared  same  as  mutton  broth. 

Chicken  Broth  I. 

Same  as  mutton  broth. 

Chicken  Broth  II. 

Cut  a  chicken  into  small  pieces,  lay  it  in  a  deep  earthen  dish, 
add  a  quart  of  cold  water  and  set  it  over  a  boiling  kettle;  cover 
closely  and  let  it  steam  several  hours,  until  the  meat  is  very  tender; 


326  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

strain  off  the  broth  and  let  it  stand  over  night;  in  the  morning  skim 
off  carefully  all  the  fat,  and  pour  out  the  broth  into  the  bowl;  into 
the  deep  dish '  put  3^  of  a  cupful  of  rice  in  a  cupful  of  cold  water 
and  steam  as  before  until  the  rice  is  soft;  pour  in  the  broth  and 
steam  an  hour  or  2  longer;  season  to  the  taste  of  the  invalid  and 
serve  hot.    This  is  easily  digested  and  very  delicious. 

Oyster  Broth. 
One  cup  chopped  oysters;  1  cup  cold  water;  3^  cup  hot  milk; 
salt  and  pepper  to  taste;  1  Boston  cracker,  rolled  fine.  Put  the 
oysters  in  the  water,  let  them  stand  where  they  will  slowly  come 
to  a  boil,  then  strain  in  the  milk;  add  the  rolled  crackers,  salt  and 
pepper. 

Chicken  Broth  Jelly. 
A  5-pound  fowl  should  be  prepared  as  for  chicken  broth.     Let 
simmer  12  hours,  strain  while  hot  through  a  fine  sieve,  and  season. 
Let  cool  on  ice  for  12  hours  and  remove  fat.      May  be  used  full 
strength  or  diluted  with  water. 

Chicken  Feet  (for  Jelly  or  Broth). 
Procure  chickens'  feet,  cut  off  nails,  pour  over  boiling  water, 
let  stand  a  few  minutes  and  skim.  Boil  until  they  fall  to  pieces. 
Jelly  or  broth  made  from  the  feet,  which  is  considered,  according 
to  a  trained  nurse,  the  most  nutritious  part  of  the  fowl,  is  unsur- 
passed for  invalids. 

Mutton  Broth  Jelly. 
Prepared  the  same  as  chicken  broth  jelly. 

Chicken  Panada. 

Take  a  breast  of  cold  chicken,  put  in  a  marble  mortar  and 
pound  to  a  paste  with  a  little  of  the  broth  (or  chop  very  fine  and 
add  chicken  broth).  Season  with  salt  and  heat  slowly  to  required 
consistency.  It  should  be  such  as  you  can  drink,  though  quite 
thick,  or  may  be  served  with  toast. 

Chicken  Toast. 

Two  tablespoons  cold  chicken,  chopped  fine;  boil  in  sufficient 
water  to  make  a  cupful  of  the  whole,  thicken  slightly  with  corn- 
starch in  melted  butter,  pour  over  a  slice  of  nicely  toasted  bread 
and  serve  hot. 


COOKERY    FOR    INVALIDS.  327 

Caudle. 

Two  tablespoons  oatmeal;  1  quart  water;  butter,  sugar,  nut- 
meg, brandy  or  wine;  1  cup  raisins;  salt.  Boil  raisins  in  the  water 
rapidly  for  ^  hour.  Mix  oatmeal  with  water  to  a  smooth  paste; 
add  salt.  After  raisins  have  boiled  enough,  add  oatmeal  thicken- 
ing, let  boil  and  skim  well.  Add  sugar,  butter,  nutmeg,  brandy 
or  wine  to  taste  when  served. 


Cocoanut  Milk  or  Cream. 

One  cup  grated  cocoanut  to  1  cup  hot  water.  Select  a  cocoanut 
with  plenty  of  water  in  it;  clean  and  grate,  discarding  the  water. 
To  1  cup  of  the  grated  nut  add  1  cup  of  hot  water,  let  stand  a  few 
minutes,  strain  through  a  thick  cloth  and  squeeze  well.  This 
yields  a  thick  cream.  For  cocoanut  milk  add  more  hot  water  to 
the  pulp,  squeeze  and  strain  again.  Use  while  fresh.  Is  delicious 
with  fruit  and  will  not  curdle.  This  milk  is  excellent  for  children 
and  invalids  who  cannot  use  cow's  milk. 


Egg-Nog. 

Break  a  fresh  egg  into  a  tumbler,  add  a  heaping  teaspoon 
sugar,  beat  very  light,  and  fill  up  the  tumbler  with  milk.  A  small 
glass  of  wine  may  be  added  or  a  little  nutmeg. 

Where  an  invalid  is  required  to  take  a  raw  egg  daily,  an  egg-nog 
may  be  rendered  more  palatable  by  a  variation  in  flavor.  Add 
fruit  juices  to  the  beaten  egg  and  sweeten.  Never  use  milk  with 
the  fruit  juice,  but  dilute  with  water.  Raspberry,  pineapple  and 
orange  are  excellent. 

While  egg-nog  is  extensively  prescribed  and  very*  nutritious, 
there  are  cases  where  the  combination  is  apt  to  produce  nausea  in 
a  feeble  stomach,  especially  in  fever;  consequently  whole  eggs  are 
unfit  for  fever  patients,  and  only  the  whites  used. 


Egg  Lemonade. 

Two  eggs;  sugar  as  desired;  juice  of  1  large  lemon;  1  cup  snow 
or  pounded  ice;  put  the  yolks,  sugar  and  lemon  juice  together, 
beat  them  well  and  add  the  well  beaten  whites  of  the  eggs  with 
the  snow  or  ice;  beat  the  whole  well  together  and  add  water  enough 
to  make  a  pint;  drink  through  a  glass  tube. 


328  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Egg  Nests. 
Separate  an  egg,  beat  the  white  until  stiff,  add  a  little  salt, 
put  into  a  large  cup  and  in  center  drop  the  unbroken  yolk.     Place 
in  pan  of  hot  water,  let  boil  until  white  of  egg  is  set.    May  also  be 
placed  on  buttered  rounds  of  toast  and  put  in  oven  3  minutes. 

WITH  RICE. 

Butter  a  glass,  line  with  boiled  rice,  put  in  the  stiffly  beaten 
white  and  in  the  center  place  the  yolk.  Put  in  oven  long  enough 
to  set  the  white. 

Eggs  and  Rum  (Milk  Punch). 
One  cup  fresh  milk;  1  tablespoon  sugar;  yolk  1  egg;  1  table- 
spoon rum;  pinch  salt;  little  nutmeg.     Beat  yolk,  add  sugar,  nut- 
meg and  salt;  then  add  milk  and  rum.     Taken  by  consumptives, 
early  in  the  morning,  often  prevents  the  exhausting  morning  sweats. 

Egg  Gruel. 

Boil  eggs  until  hard  enough  to  grate.  Scald  milk,  add  grated 
egg  to  the  hot  milk  and  season  with  salt.  Excellent,  if  patient  is 
nauseated. 

Flour  Gruel. 

One  cup  miilk;  3^  tablespoon  flour;  1  dozen  seeded  raisins; 
pinch  salt.  Scald  the  milk  and  stir  in  the  flour  which  has  been 
mixed  with  a  little  cold  milk.  Cook  3^  hour  in  double  boiler.  Cut 
the  raisins  in  small  pieces  and  with  enough  water  to  cover,  cook 
slowly  until  the  water  has  boiled  away.  Season  the  gruel  and  add 
raisins.  This  is  slightly  astringent.  May  be  prepared  without  the 
raisins,  which  should  never  be  used  in  cases  of  bowel  troubles. 

Barley  Gruel. 

Two  tablespoons  barley  flour;  1  quart  scalded  milk;  salt. 
Mix  the  barley  flour  with  a  little  cold  milk  and  stir  it  into  the 
scalding  milk.  Cook  2  hours  in  a  double  boiler.  Season  to  taste, 
and  sweeten,  if  desired.     Strain. 

Barley  Gruel  with  Broth. 
Two  cups  beef  broth;  2  tablespoons  barley  flour;  2  tablespoons 
cold  water;  1  saltspoon  salt.     Mix  the  flour  and  the  water  to  a 
smooth  paste,  add  salt,  pour  slowly  into  the  boiling  broth  and  let 
boil  3^  hour.     Strain  and  serve  hot. 


COOKERY  FOR  INVALIDS.  329 

Arrowroot  Gruel. 

Two  teaspoons  arrowroot;  2  tablespoons  cold  water;  sugar, 
wine,  brandy  or  lemon  juice,  as  desired;  1  cup  boiling  water  or  milk; 
salt.  Mix  the  arrowroot  and  water  to  a  paste.  Pour  into  the  boil- 
ing water  or  milk.     Cook  for  2  hours  in  a  double  boiler. 

Season,  strain  and  serve  hot.     Beneficial  in  diarrhoea  cases. 

Indian  Meal  Gruel. 

One  tablespoon  Indian  meal;  2  tablespoons  cold  water;  3^ 
pint  boiling  water;  salt;  nutmeg;  sugar,  if  desired.  Mix  to  a  smooth 
paste  meal,  salt  and  cold  water.  Stir  slowly  into  the  boiling  water. 
Let  simmer  13^  hours.    Strain.    May  be  diluted  with  milk  or  cream. 

Rice  Gruel. 
Prepared  same  as  Indian  meal  gruel,  using  1  quart  boiling 
water. 

Oatmeal  Gruel  I. 

(Good  to  use  in  typhoid  fever  cases).  One  cup  well  cooked 
oatmeal,  while  hot  add  1  cup  milk,  1  cup  hot  water;  beat  together 
thoroughly,  strain  through  wire  strainer;  add  salt,  if  desired. 

Oatmeal  Gruel  II. 

Take  Yi  cup  of  oatmeal,  pound  in  a  mortar  until  mealy  (or 
rub  hard  with  a  little  cold  water).  Put  it  into  a  glass,  stir  well  and 
pour  off  the  milky  water  into  a  sauce  pan.  Again  fill  the  glass, 
pour  off  and  repeat  as  long  as  water  looks  mealy.  Set  sauce  pan 
where  it  will  simmer  for  1  hour  (in  double  boiler  2  hours).  Strain. 
Season  with  salt,  add  sugar,  if  desired.    Thin  with  milk,  if  too  thick. 

Dried  or  Boiled  Flour  Gruel. 

Tie  y^  cupful  of  flour  in  bag  and  boil  about  3  hours.  Take  out, 
dry  in  the  sun  or  oven  until  it  is  hard.  Grate  it  when  needed,  us- 
ing 1  tablespoon  to  a  pint  of  milk,  and  stir  over  the  fire  until  it 
comes  to  a  boil.  Add  salt,  a  little  cold  water  and  serve.  Especially 
good  for  children  afflicted  with  summer  complaint. 

Barley  Jelly. 

Three  tablespoons  pearl  barley;  salt;  1  quart  water.  Soak  the 
barley  over  night,  strain,  pour  on  a- quart  of  water,  add  salt  and 


330  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

boil  4  hours  in  a  double  boiler.  Strain  through  a  cloth.  Thin  the 
jelly  when  cold  with  warm  and  sweetened  milk,  in  the  proportion 
of  the  tablespoons  of  jelly  to  1  cup  of  milk. 


Rice  Jelly. 

One  and  one-half  tablespoons  rice;  %  cup  milk;  salt.  Wash 
the  rice  and  let  stand  in  cold  water  about  2  hours.  Drain,  add  milk 
and  cook  for  13^  hours  in  a  double  boiler.  Strain,  add  salt,  let  stand 
until  cold  and  serve  with  sugar  and  cream  or  fruit  juices. 


Tapioca  Jelly. 

One  teacup  pearl  tapioca;  1  quart  cold  water;  pinch  of  salt; 
lemon  juice  or  wine.  Thoroughly  wash  the  tapioca  and  pour  over 
it  the  quart  of  cold  water.  Let  soak  3  or  4  hours  and  simmer  until 
it  becomes  quite  clear,  stirring  often.  Serve  hot  with  cream,  sugar 
and  wine,  or  while  hot,  add  lemon  juice  and  chill. 


Cracker  Panada. 

Three  or  4  crackers;  1  quart  water;  sugar;  salt.  Break  the 
crackers  into  pieces  and  bake  brown.  Boil  15  minutes  in  the  quart 
of  water  and  let  stand  3  or  4  minutes.  Strain  through  a  fine  wire 
sieve,  add  salt  and  a  little  sugar. 

For  infants  that  are  teething  this  is  a  nourishing  beverage  and 
for  invalids  recovering  from  a  fever  is  often  prescribed  with  the 
addition  of  a  little  wine  and  nutmeg. 

Flaxseed  Tea. 

One  tablespoon  whole  flaxseed;  sugar;  2  cups  cold  water; 
juice  1  lemon.  Thoroughly  wash  flaxseed.  Put  into  sauce  pan, 
add  cold  water  and  let  simmer  1  hour.  Add  lemon  juice  and 
sweeten  to  taste.    Strain.    If  too  thick,  dilute  with  hot  water. 

Flaxseed  and  Licorice  Tea. 

One  ounce  flaxseed;  1  pint  boiling  water;  2  drachms  licorice- 
root.  Over  the  flaxseed  and  licorice-root  pour  the  boiling  water 
and  let  simmer  very  slowly  for  4  hours.  Strain.  Excellent  in  fever 
cases  accompanied  by  a  cough. 


COOKERY    FOR    INVALIDS.  331 

Toast  Water. 

Toast  bread  as  brown  as  possible  without  burning.  Cover  with 
boiling  water  and  season  with  salt.  Let  stand  about  1  hour  and 
strain  through  cheese  cloth.  Serve  hot  or  cold.  May  be  flavored 
with  orange  or  lemon  peel  or  a  glass  of  white  wine  added  and 
grated  nutmeg.     Valuable  in  cases  of  fever  or  extreme  nausea. 


Hop  Tea. 
Take  1  large  spoonful  of  hops,  add  1  pint  of  cold  water,  let 
simmer.      When   sufficiently   strong,   strain,   sweeten   and   add   a 
tablespoon  of  gin.    This  is  a  quieting  drink  and  most  excellent  for 
a  nervous  headache. 


RECIPES  FOR  THE  BABY. 

"No  particular  diet  can  be  recommended  for  the  infant  that 
is  so  unfortunate  as  to  be  deprived  of  its  natural  nourishment. 
What  agrees  with  one  is  quite  unsuccessful  with  another.  Differ- 
ent kinds  of  diet  can  only  be  tested.  Children's  little  illnesses  are 
often  the  result  of  food  which,  in  their  case,  is  unassimilating  and 
indigestible,  and  it  is  often  better  to  attempt  a  change  of  food 
than  to  resort  to  medicines." 

— Mrs.  Henderson. 

Some  babies  have  strong  digestive  organs  and  thrive  on  cow's 
milk  straight  and  undiluted.  Some  require  it  to  be  diluted  with 
}/^  water  and  some  require  lime  water  in  addition.  Some  babies 
thrive  well  on  goat's  milk  when  they  can  take  no  other.  It  is  al- 
ways safer  to  consult  the  physician,  but  many  of  them  are  able  only 
to  experiment  and  succeed  in  finding  the  right  food  only  after  re- 
peated failures.  Whey  seems  to  be  the  almost  absolutely  unfailing 
diet,  mixed  with  cream  or  top  milk  when  everything  else  fails. 
The  amount  of  cream  or  milk  to  use  with  whey  should  always  be 
prescribed  by  the  physician. 


Baby  Food. 

Junket  tablets  are  especially  valuable  in  preparing  food  for 
infants  as  a  means  of  modifying  milk.  They  are  handy  in  prepar- 
ing whey  and  are  an  aid  to  digestion  in  any  preparation  of  milk 
or  cream. 


332  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Mrs.  Rorer's  Recipe  for  Preparing  Infant  Food. 

Where  cow's  milk,  even  when  diluted,  or  partly  modified,  as 
in  the  home  fashion,  disagrees  with  the  infant,  this  mixture  may 
be  used  with  good  results:  Heat  2  quarts  of  milk  to  100  degrees  F. 
Add  2  of  Chr.  Hansen's  junket  tablets  dissolved  in  a  tablespoonful 
of  cold  water.  When  the  milk  is  congealed  and  perfectly  solid 
draw  through  it  backwards  and  forwards  an  ordinary  four-tined 
silver  fork;  this  will  separate  the  curd.  Strain  through  2  thick- 
nesses of  cheese  cloth,  saving  the  whey  as  this  is  the  part  you  are 
to  use;  add  a  pint  of  water,  a  half  ounce  of  sugar  of  milk,  3  ounces 
of  cream  and  4  ounces  of  the  white  of  egg.  The  whites  may  be 
dropped  into  a  quart  fruit  jar,  a  pint  of  the  whey  added,  the  top 
screwed  on  and  the  jar  thoroughly  shaken  until  the  whites  are  well 
mixed  with  the  whey;  then  add  them  to  the  remaining  quantity, 
and  stand  at  once  in  a  very  cold  place.  This  will  be  given  in  quan- 
tities of  from  2  to  3  ounces  in  an  ordinary  nursing  bottle.  This 
albuminized  whey  forms  one  of  the  most  easily  digested  and  valued 
of  all  foods  for  convalescing  patients.  With  the  cream  and  sugar 
of  milk  omitted,  it  may  be  used  successfully  in  typhoid  and  kindred 
fevers. 

Whey. 

To  prepare  whey  temper  fresh  milk  until  luke  warm,  85  de- 
grees to  100  degrees  F;  to  each  quart  add  1  junket  tablet  dis- 
solved in  cold  water  and  stir  it  in  quickly.  Leave  the  milk  at  rest 
in  a  warm  place  15  minutes  or  until  firmly  thickened.  When  per- 
fectly firm,  put  into  cheese  cloth  and  drain  off  the  whey.  As  the 
butter  fat  is  retained  in  the  curd,  and  does  not  go  into  the  whey, 
skimmed  milk  will  answer  the  purpose  as  well  as  new  milk.  But 
whether  new  or  skimmed,  the  milk  must  be  perfectly  fresh,  as 
otherwise  the  whey  is  apt  to  be  sour.  Cool  immediately  when  the 
whey  has  drained  from  the  curd.  Use  quickly  or  keep  in  the  re- 
frigerator. Whey  may  be  considered  mildly  nutritive  and  very 
wholesome;  if  fresh  it  is  readily  assimilated  by  the  stomach,  requir- 
ing no  labor  to  fit  it  for  absorption,  and  contains  in  a  degree  every 
element  of  nutrition.  Whey  is  strongly  recommended  as  a  most 
satisfactory  food  in-  case  of  cholera  infantum  and  is  far  more  suit- 
able than  any  other  food  preparation  as  a  temporary  substitute 
for  milk.  For  adult  invalids  whey  is  a  most  pleasing  and  nutritious 
drink. 


COOKERY    FOR    INVALIDS.  "  333 

Cream  and  Whey  Mixture. 

One  ounce  of  cream;  7  ounces  of  whey;  2  tablespoons  milk 
sugar.  The  amount  of  cream  will  have  to  be  varied  with  the  age 
and  needs  of  the  child,  and  should  be  recommended  by  the  physi- 
cian. 

— Crozier  Griffith. 

Barley  Water. 

Boil  \}/2  tablespoons  of  whole  barley  in  water  for  5  minutes, 
drain  off  the  water  and  throw  it  away,  then  add  to  the  barley  1 
quart  of  water  and  cook  or  simmer  it  slowly  down  to  1  pint.  Re- 
move from  stove  and  strain.    It  is  a  substitute  for  milk  in  sickness. 


Albumen  Water. 

Dissolve  slowly  the  raw  white  of  1  egg  in  a  glass  of  cold  water. 
Strain  it  only  if  necessary  to  prevent  clogging  the  rubber  nipple. 
Sweeten,  if  desired,  and  warm  it  only  slightly  before  giving.  This 
is  good  as  a  temporary  nourishment  when  milk  cannot  be  taken. 

— Crozier  Griffith. 

Beef  Juice. 

Take  1  pound  of  round  or  tenderloin  steak  (free  from  fat), 
season  with  salt  and  sear  over  in  a  hot  skillet  or  broil  slightly. 
Then  cut  it  into  small  pieces  and  squeeze  out  the  juice  with  a  fruit 
press  or  lemon  squeezer.  It  may  be  given  cold  or  warmed  slightly. 
It  may  be  sweetened  a  little. 

Sterilized  Milk. 

Fill  small  necked  3^  pint  bottles  to  within  \}/2  inches  of  the 
top  with  milk.  Cork  with  absorbent  cotton.  Stand  in  a  steamer 
of  cold  water,  having  the  water  to  surround  bottles  to  %  their 
height.  Heat  the  water  gradually  until  nearly  to  boiling  point  and 
keep  at  this  temperature  for  10  minutes.  When  used  for  infants, 
allow  from  a  teaspoon  to  a  tablespoon  for  each  bottle  of  milk. 

— Boston  Cooking  School  Cook  Book. 


How  to  Prepare  Plain  Junket. 

Drop  1  junket  tablet  and  a  tablespoon  of  cold  water  into  a  cup 
and  crush  with  a  spoon  to  dissolve  thoroughly.  Heat  1  quart  of 
pure  milk  until  luke-warm,  about  98  degrees  F. — no  more;  add 


334  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

sugar  and  flavor  to  taste  and,  if  desired,  a  trifle  of  1  of  the  junket 
colors.  Add  the  dissolved  junket  tablet  to  the  luke-warm  milk  and 
stir  it  in  quickly.  Pour  into  junket  glasses  or  saucers,  or  into  a 
large  dish.  Let  stand  undisturbed  in  a  warm  room  until  firm.  Re- 
move carefully,  without  shaking,  to  a  cold  place  or  the  refrigerator 
and  let  stand  until  time  to  serve.     Serve  with  or  without  cream. 


Junket  for  Children. 

Prepare  as  for  plain  junket;  pour  into  a  large  pudding  dish  in- 
stead of  individual  junket  glasses;  dish  carefully  in  serving  so  as 
not  to  break  the  jelly  too  much.  If  preferred,  it  can  be  made  with- 
out sweetening  or  flavor  and  served  with  sugar  and  grated  nutmeg 
or  cinnamon  sprinkled  over  it.  Children  will  often  eat  a  quantity 
of  this  delicious  dish,  and  may  be  allowed  it,  as  it  is  very  nutritious 
as  well  as  inexpensive.  Milk  being  the  one  perfect  food  for  infants, 
it  becomes,  when  made  into  junket,  the  ideal  health  food  for  grow- 
ing children.     No  other  food  contains  so  much  true  nourishment 

in  proper  proportion,  or  is  so  easily  digested. 

— Miss  Crane. 


Junket  Tablets 


JUNKET  is  no'w  universally  appreciated  as  a  Dainty, 
Delicious  Dessert,  a  Perfect  Food  for  children  and 
invalids;  an  Ideal  Health  Food  for  young  and  old,  rich 
and  poor,  sick  and  well.  ^A  ^  ^  4^ 


CHR.      HANSEN      LABORATORY 

LITTLE    FALLS,      N.     Y. 
See  Recipes  for  Junket  Tablets  in  Chapters  XVI  and  XXV  in  this  Book. 


>3:-§^S§9f§^^i§i§!§:§;§i§-§^i§:§:§=§;§f§=#§i§;§SS^:-§S?§S;§§9=§:-§3aaS3§3l 


335 


The  Spengler  Cooker 

or  Heat  Distributor  is  an  appliance  which  placed  over  one  burner 
of  a  Gas — Gasoline— Alcohol  or  Blue  Flame  Oil  Stove  positively 
cooks,  not  merely  keeps  warm,  three  articles  in  three  separate  good 
sized,  regular  Utensils  with  but  One  Gas  Flame.  One  flame  instead 
of  three  means  gross  saving  66  2-3  per  cent,  gis  consumed. 

A  liberal  allowance  for  slight  excess  time  to  start  things  boil- 
ing, over  direct  flame  method,  privileges  us  to  state,  without  fear 
of  honest  contradiction,  that  each  and  every  housewife  who  uses 
the  SPENGLER  COOKER  will  positively  reduce  her  bill  for  cook- 
ing by  Gas  over  50  per  cent.     Does  it  appeal  to  you? 

REMEMBER 

besides  cutting  your  "Cooking  by  gas" 
bills  in  half  The  Spengler  Cooker  posi- 
tively avoids  the  chance  of  scorching 
cereals,  soups  and  milk. 

You  can  well  afford  to  "buy"  for 
this  reason  alone.  No  contact  with 
the  direct  flame  solves  this  problem. 
For  the  very  same  reason  your 
Enameled  and  other  cooking  ware  will  last  until  worn  out.  The 
"old  way"  on  direct  flame,  "Burns  it  up  in  no  time." 

THE   SPENGLER  COOKER 

through  the  patented  "triangular  deflector"  and  ample  provision 
for  circulation  beyond  the  possibility  of  argument  "distributes." 


Bottom  View. 


Top  View. 


The  Top  is  Perforated  and  lugs  are  raised  around  the  openings  to  support 
the  different  cooking  utensils. 

T^O    imp^      simply  see  that  apex  of  Triangular  Deflector  is  in 
UOIZrf      center  of  Gas  flame.    That's  all,  unless  you  wish  to 
use  but  two  of  the  three  openings,  in  which  case  use  Damper  pro- 
vided for  the  purpose. 

You  can  Cook,  Toast,  Heat  your  Sad  Irons,  Broil  and  Save  at 
Least  Half  If  our  Cost  for  Cooking  by  Gas  with  a  Spengler  Cooker, 
retailing  at  $1.50. 
MADE    AND    SOLD    BY    ■ 

SPENGLER  BROS.  CO.    -    Rockford,  111. 

H.  T.  SID  WAY  &  COMPANY,     37  East  28th  St.,     NEW  YORK. 

336 


HOUSEHOLD    HINTS.  337 


CHAPTER  XXVI. 


HOUSEHOLD  HINTS. 


"Little  drops  of  knowledge,- 

Little  grains  of  sense 
Solve  the  mighty  problem 
.    Of  the  home  expense." 


Cooking  Hints. 

When  making  gravy,  remove  the  pan  from  the  fire  while  the 
thickening  is  being  stirred  in,  and  when  smooth  return  to  the  fire 
to  cook.  This  will  prevent  lumps  forming.  Cook  at  least  10  min- 
utes longer  to  cook  the  flour. 

Add  a  httle  sugar  when  making  pie  crust  to  make  it  crisp  and 
brown. 

If  you  put  a  piece  of  horseradish  root  into  a  jar  of  pickles,  the 
vinegar  will  retain  its  strength  longer  and  the  pickles  will  be  less 
likely  to  become  soft  and  mold. 

To  keep  potatoes  warm  after  pouring  off  the  water  and  shak- 
ing, cover  the  potatoes  with  a  folded  towel. 

When  vegetables  such  as  parsnips,  carrots,  string  beans,  etc., 
are  boiling,  drop  in  a  pinch  of  soda;  pour  off  the  water  and  replace 
with  boiling  water.     Will  make  the  vegetables  more  tender. 

Washing  and  Ironing. 

If  a  few  drops  of  glycerine  be  added  to  the  starch  for  linens, 
it  will  be  found  that  the  iron  will  not  stick  and  the  linen  will  have 
a  beautiful  gloss  after  being  ironed. 

Rusty  flatirons  should  be  rubbed  over  with  beeswax  and  lard 
or  beeswax  and  salt. 

Fine  laces  and  sheer  handkerchiefs  may  be  laundered  like  new 
without  being  ironed.  Wash  in  suds  by  squeezing  in  the  hands. 
Rinse,  and  if  desired,  dip  in  a  thin  starch.     Have  the  inside  of  a 


338  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

window  pane  perfectly  clean  and  spread  articles  out  on  the  glass, 
smoothing  out  every  wrinkle.  It  will  stick  to  the  glass  and  dry 
in  a  short  time.     Fine  lace  work  should  never  be  ironed. 

When  starching  black  wash  dresses  and  petticoats  add  bluing 
enough  to  make  the  starch  a  deep  blue. 

If  the  button  side  of  waists  is  ironed  in  a  folded  bath  towel, 
buttons  turned  downward,  they  will  be  prevented  from  breaking 
and  are  more  easily  ironed. 

If  cloth  is  scorched  when  ironing,  dip  immediately  in  hot 
water. 

Stains — To  Remove  Stains  From  White  Cloth. 

Fruit  stains:     Pour  on  boiling  hot  water. 

Cocoa  and  blood  stains:     Soak  in  cold  water. 

Ink  stains:    Rub  spot  with  salt,  then  wet  with  ammonia. 

Grass  stains:    Rub  with  butter  or  molasses. 

Car  grease:     Rub  with  laundry  soap  and  wash  in  kerosene. 

Ink  stains  from  fountain  pen  and  iron  rust:  Rub  with  lemon 
juice,  sprinkle  with  salt,  then  lay  in  the  sun. 

Paint  stains:     Rub  with  turpentine  or  benzine. 

Coffee  stains :     Rub  with  glycerine. 

Alcohol  will  remove  candle  grease. 

If  you  should  accidentally  sit  on  sticky  fly  paper,  apply  gaso- 
line. 

Rub  grease  stains  on  hard  wood  floors  with  soda. 

Rub  spoons  with  common  salt  to  remove  egg  stains. 

Rub  mildew  marks  over  with  a  piece  of  raw  tomato.  Sprinkle 
with  salt  and  lay  in  the  sun.     Repeat  the  process,  if  necessary. 


Vermin. 

For  moths,  dissolve  14,  pound  gum  camphor  in  13^  gallon  of 
benzine  and  use  freely  with  an  atomizer. 

Oil  of  red  cedar  is  good  to  drive  away  mosquitoes,  moths  and 
ants.     Soak  in  wads  of  cotton. 

To  keep  ants  out  of  a  refrigerator,  fill  baking  powder  can  covers 
with  water  and  place  under  castors.  Cut  a  piece  of  newspaper  a  Httle 
larger  than  bottom  of  your  sugar  crock  and  place  on  a  sheet  of 
sticky  fly  paper.  Put  your  crock  on  this  and  your  sugar  will  be 
free  from  ants. 

A  small  quantity  of  green  sage  placed  in  the  pantry  will  keep 
out  red  ants. 


HOUSEHOLD    HINTS.  339 

Fill  rat  holes  with  laundry  soap  or  cayenne  pepper. 

Allspice  freely  used  will  kill  buffalo  bugs. 

This  ant  remedy  is  guaranteed  to  succeed  when  all  others  fail. 
Mix  1  teaspoon  tartar  emetic,  1  teaspoon  sugar  with  ^  cupful  of 
water,  put  in  saucers  and  set  saucers  around  in  the  cupboard. 

Remedies. 

The  juice  of  3^  a  lemon  squeezed  into  a  glass  of  water,  taken 
in  the  morning  without  sugar,  is  a  simple  remedy  for  torpid  liver. 

Lemon  juice  mixed  very  thickly  with  sugar  will  relieve  a  tick- 
ling cough. 

For  sore  throat,  gargle  with  1  part  alcohol  and  3  parts  water. 

Dip  a  woolen  cloth  in  alcohol,  wring  out,  and  place  on  the 
chest  to  relieve  croup. 

Keep  on  hand  Hydrogen  Peroxide  for  cuts,  and  Carbolated 
vaseline  for  bruises. 

Rubbing  bruises  after  applying  ointment  will  prevent  swelling. 

Soaking  feet  in  hot  water  and  salt  relieves  tired  nerves. 

For   chilblains,   rub  the  parts  affected  with  brandy  and  salt. 

The  raw  white  of  an  egg  applied  to  a  burn  will  take  out  heat. 

Ammonia  applied  to  the  bites  of  insects,  such  as  fleas,  mos- 
quitoes, etc.,  will  stop  the  itching  at  once. 

One  tablespoonful  of  olive  oil  after  each  meal  will  increase 
the  flesh. 

Miscellaneous. 

Turpentine  mixed  with  stove  polish  prevents  rust  and  gives  a 
brighter  gloss  than  the  use  of  water. 

In  packing  white  lace  or  white  silk  waists  or  gowns_  if  you 
wish  them  to  remain  perfectly  white,  wrap  in  light  blue  cheese- 
cloth or  tissue  paper  and  place  in  a  box. 

If  you  have  no  ice  and  want  to  cool  hot  water  in  a  short  time, 
put  the  water  in  an  air-tight  jar  and  place  under  cold  running 
water.     It  will  be  ice  cold  in  20  minutes. 

A  large  case,  similar  to  a  pillow  case,  made  of  unbleached  cot- 
ton, for  mattresses  that  can  be  taken  off  and  washed,  saves  much 
time  in  cleaning  them. 

To  make  false  hair  puffs,  switches  and  pompadours  look  like 
new,  wash  in  gasoline  and  rinse  in  clean  gasoline;  hang  in  open  air 
to  dry. 

To  dry  lettuce  quickly  and  make  it  crisp,  washand  place  in  a 
thin  cloth  and  shake  in  the  open  air. 


340  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Use  a  clothespin  instead  of  a  stick,  when  stringing  nastur- 
tiums or  sweet  peas. 

Save  broken  gas  mantles.     They  make  fine  silver  polish. 

If  blankets  are  too  short  during  the  cold  weather,  sew  a  piece 
of  canton  flannel  to  one  end  for  the  "tuck  in." 

To  remove  adhesive  plaster,  wet  with  alcohol. 

A  mustard  plaster  mixed  entirely  with  white  of  egg  will  neither 
scar  nor  blister. 

To  color  curtains  ecru,  buy  a  little  yellow  ochre.  Pour  boil- 
ing water  on  the  ochre  and  mix  in  starch. 

Use  kerosene  in  water  to  clean  window  glass  and  painted 
woodwork. 

Use  a  little  ammonia  or  alcohol  in  the  water  to  clean  glass  of 
pictures,  etc. 

Place  a  thimble  or  the  finger  of  an  old  glove  on  the  end  of  the 
curtain  rod  when  running  it  through  a  freshly  starched  curtain. 

To  keep  a  broom  firm,  before  using  it  soak  in  boiling  hot  water 
or  soapsuds  for  Y2  hour. 


THE  HOT  BEDS  AND  COLD  FRAMES  OF  A  KITCHEN  GARDEN.   341 


CHAPTER  XXVII 


THE    HOTBEDS    AND    COLD    FRAMES 
OF  A  KITCHEN  GARDEN 


"Who  loves  the  Garden  loves  the  Greenhouse,  too." 

— Cooper. 


The  kitchen  garden  is  the  housewife's  constant  friend,  so  why 
not  make  an  effort  to  begin  early  with  a  hotbed  and  a  little  later 
with  a  cold  frame,  thus  securing  the  delicious  young  vegetables 
ahead  of  the  markets  and  our  neighbors,  provided  they  are  not  as 
thrifty  as  we?  Think  of  the  pleasure  of  taking  them  some  crisp 
heads  of  lettuce,  some  tender  radishes,  or  some  juicy  rhubarb  for 
their  Christmas  dinner.  With  the  hotbed  this  is  made  quite  pos- 
sible. 

The  hotbed  may  be  started  about  December  first,  and  for  the 
benefit  of  our  friends  who  have  had  no  experience  in  this  mode  of 
gardening,  we  will  give  a  few  dimensions  and  suggestions  for  mak- 
ing, culled  from  "The  Garden  Magazine." 

First,  choose  a  spot  having  a  southern  exposure,  well  pro- 
tected from  the  north  and  west  winds,  and  where  the  natural 
drainage  is  away  from  the  bed. 

Dig  out  a  space  the  size  of  frame  so  that  when  the  frame  is  set 
up  the  interior  space  is  four  feet  deep.  Posts  2x4  set  firmly  in  each 
corner  and  at  intervals  on  each  side  serve  as  supports  for  the  frame. 

The  dimensions  of  a  practical  frame  are  9  ft.  2  in  x  5  ft.  6  in., 
2  feet  high  in  the  rear  and  18  inches  high  in  front.  Two  strips 
across  the  top  serve  as  rests  for  the  sash,  which  in  buying  the  com- 
mercial size  (3x6),  requires  three.  Now  for  the  bed.  The  heating 
material  is  composed  of  fresh  horse  manure  about  3  feet  in  depth. 
Drench  well  with  water,  then  close  frame  for  a  few  days  in  order 
to  heat  thoroughly.  After  this  process  the  soil  (which  is  equal 
parts  of  good  sifted  garden  loam  and  well  rotted  manure)  is  thrown 


342  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

in  to  the  depth  of  4  or  5  inches.  The  frame  must  be  well  protected 
on  the  outside  from  frosts  and  cold  weather  by  banking  with  ma- 
nure and  straw. 

The  temperature  during  ordinary  weather  should  be  from  50 
to  60  degrees,  but  in  cold  or  stormy  weather  the  glass  should  be 
covered  with  burlap,  matting  or  straw.  Should  the  temperature 
rise  to  85  degrees  or  more,  this  must  be  regulated  by  raising  the 
sash  a  little  with  small  blocks  of  wood  kept  for  that  purpose.  A 
general  rule  to  follow  is,  open  the  sash  on  pleasant  mornings  about 
an  hour  after  sunrise,  and  close  1  or  2  hours  before  sundown.  On 
cold,  stormy  days  it  is  best  to  let  the  bed  alone. 

After  planting  seeds,  sprinkle  with  luke  warm  water  along  the 
rows;  keep  moist,  but  not  wet.  Lettuce,  radishes,  onions,  carrots, 
spinach,  parsley,  rhubarb  and  asparagus  should  be  put  in  first  and 
planted  in  succession  in  order  to  keep  the  table  supplied. 

The  cold  frames  are  generally  used  later.  Transplanting  the 
plants  from  the  hotbed,  cabbage,  cauliflower,  tomatoes,  melons, 
cucumbers,  etc.,  are  started  ready  for  garden  transplanting,  or  left 
in  cold  frames  to  mature,  provided  there  is  space  enough. 

The  cold  frames  are  not  made  with  as  much  heating  material 
as  the  hotbed — a  good  rich  loam  will  answer  the  purpose.  An  ex- 
cellent article  on  how  to  manage  a  cold  frame  is  given  in  the  March 
1907  number  of  "The  Garden  Magazine,"  to  which  we  refer  any 
interested,  as  lack  of  space  forbids  more  on  this  subject. 

Rhubarb  can  be  forced  any  time  after  December  1st  in  the 
hotbed  or  warm  cellar  where  the  light  and  heat  are  good.  The 
roots  should  be  slightly  frozen  before  taken  up.  Bring  in  and 
place  on  the  cellar  floor  covered  until  thawed  out;  they  are  then 
ready  for  planting.  If  not  planted  in  the  hotbed,  plant  in  good 
rich  soil  in  boxes,  using  broken  crocks  or  cinders  for  drainage,  and 
cover  the  tops  with  about  3  or  4  inches  of  soil.  Care  must  be  taken 
not  to  water  the  leaves,  yet  keep  the  ground  moist.  The  temper- 
ature required  is  only  50  or  60  degrees.  With  care,  there  might 
be  a  rhubarb  pie  for  the  New  Year's  dinner. 

March  is  the  month  to  think  of  the  outdoor  garden,  also  plant- 
ing of  seeds  in  the  hotbed  for  this  garden  when  all  danger  of  frosts 
is  over.  Tomatoes,  eggplants,  cabbage,  cauliflower,  celery,  pep- 
pers, even  cucumbers  and  melons  may  thus  be  given  an  early  start, 
which  enables  one  to  have  many  good  vegetables  before  summer 
droughts  deprive  us  of  much,  and  cause  us  to  think  it  was  love's 
labor  lost. 


THE  HOTBEDS  AND  COLD  FRAMES  OF  A  KITCHEN  GARDEN.   343 

However,  it  is  worth  trying  for  the  joy  it  brings  in;  the  early 
season  fully  compensates  us  for  later  losses,  when  the  rains  will 
not  descend  to  warrant  plenty  of  vegetables  for  the  winter. 


THE  KITCHEN  GARDEN. 


"Now  'tis  the  spring,  and  weeds  are  shallow-rooted; 
Suffer  them  now  and  they'll  o'ergrow  the  garden, 
And  choke  the  herbs  for  the  want  of  husbandry." 

— Shakespeare. 


How  eagerly  we  look  forward  to  the  first  green  stuff  from  the 
garden  in  the  spring!  While  the  radishes,  onions,  lettuce,  spinach, 
etc.,  are  still  in  the  hotbeds  safe  from  frosts,  up  comes  the  hardy 
rhubarb  and  asparagus  in  defiance  of  the  hoary  King.  How  hard 
it  is  to  have  1,00.0  asparagus  plants,  and  have  to  wait  until  the 
third  year  before  you  can  cut  all  you  want  of  it!  Next  comes  the 
juicy  onion  sets,  and  the  greens  in  quick  succession,  and  berry 
time  has  arrived.  That  means  a  celebration,  for  the  strawberries 
out  of  our  own  patch  are  always  the  sweetest  we  ever  ate.  Then 
comes  the  peas,  and  beans  and  tomatoes  and  golden  August  brings 
the  sweet  corn,  when  there  are  corn  roasts  and  corn  is  dried  for 
winter.  September  brings  the  melons!  There's  a  wrenching  of 
the  heart  and  stomach  if  one  has  to  be  away  in  melon  time!  Then 
the  grapes  have  to  be  eaten  and  canned  and  made  into  grape  juice, 
jellies,  etc.  Now  comes  a  hint  of  frost  and  everything  is  gathered 
into  the  big  cellar  and  stored  for  future  use. 

So  in  seed  time  and  harvest,  all  through  the  cycle  of  the 
months  we  are  continually  reminded  of  the  useful  kitchen  garden. 

Vegetables  are  divided  into  several  different  classes. 

Under  pot  herbs  or  greens  comes:  Asparagus,  cabbage,  cauli- 
flower, brussels  sprouts,  swiss  chard,  spinach,  beet,  kale,  mustard, 
dandelions. 

The  sweet  herbs  are:  Summer  and  winter  savory,  thyme,  sage, 
mint,  parsley,  tarragon,  sweet  marjoram. 

The  salad  plants  are:  Lettuce,  radish,  celery,  water  cress, 
pepper  grass,  curled  cress,  endive,  dandelion,  corn  salad,  chicory, 
cardoon,  borage,  garden  sorrel,  chives  and  mustard. 


344  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

The  seeds  and  fruits  are:  Peas,  corn,  cucumbers,  egg  plant, 
okra,  musk  melon,  watermelon,  pepper,  pumpkin,  squash  and 
tomato. 

The  vegetable  roots  which  can  be  stored  for  winter  are :  Beets, 
carrots,  celeraic,  horseradish,  Jerusalem  artichokes,  kohlrabi,  pars- 
nips, potatoes,  rutabagas,  salsify,  scolymus,  scorzonera,  white 
turnips,  winter  radish,  leeks,  onions  and  garlic. 

The  garden  would  not  be  complete  without:  Strawberries, 
raspberries,  blackberries,  currants,  gooseberries,  and  grapes. 

The  flavor  of  kale  is  improved  by  freezing. 

Scorzonera  much  resembles  salsify  and  the  roots  are  prepared 
and  eaten  exactly  the  same  way. 

Celeriac  is  a  variety  of  celery  that  has  edible  roots  instead  of 
leaves.    It  is  used  for  soups,  stews  and  salads. 

The  leaf  of  borage  is  used  in  any  way  in  which  cucumber  is 
used  as  a  flavoring,  for  the  taste  is  identical. 

Endive,  when  well  grown,  must  be  tied  up  on  a  dry  day,  so 
the  hearts  will  be  blanched. 

When  cutting  sweet  herbs  for  drying,  the  leaves  must  be 
picked  just  before  blossoming  time  and  when  the  sun  is  shining. 

Brussels  sprouts  should  be  started  in  the  hotbed  and  set  out 
later,  for  frosts  often  kill  them  before  they  have  matured.  They 
require  150  days. 

Sow  corn  salad  out  doors  in  September,  cover  lightly  with  lit- 
ter, and  you  will  have  a  salad  from  the  garden  in  March  or  before 
snow  melts. 

Mustard  is  a  welcome  salad  in  late  fall  and  can  be  raised  from 
seed  sown  in  August.  Mustard  for  salad  is  ready  in  10  days;  for 
greens,  about  30  days. 

Spraying  with  ice  cold  water  and  protecting  from  sun  will 
nearly  always  save  a  slightly  frozen  plant. 

We  are  indebted  to  the  Garden  Magazine  for  our  information. 


ip 


Make  sure  the  name 

Eclipse 

IS     ON     THE     GAS     STOVE     YOU     USE 


You  will  always  have  "good  luck"  with  the  receipts  given 
In  this  book  If  you  cook  them  on  an  Eclipse  Gas  Stove. 


A  Gas  Range  is  a  Coal  Range  with  a  college  education. 

— Eclipse. 


Eclipse  Gas  Stove  Company 

ROCKFORD,  ILLINOIS. 


345 


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From  Soups  to  Desserts 

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Greenhouses:  Kishw^aukee  and  Buckbee  Streets. 

BOTH  PHONES.  Catalogue  Free 


346 


TABLE    ETIQUETTE    AND    MENUS.  34' 


CHAPTER  XXVIII. 


TABLE  ETIQUETTE   AND  MENUS 


'The  true  essentials  of  a  feast  are  only  fun  and  feed." 

— Holmes. 


SETTING  THE  TABLE. 

In  setting  the  table  let  this  rule  be  followed  first,  last  and  all 
the  time — have  the  table  linen  spotlessly  white  and  of  the  finest 
quality  that  you  can  possibly  afford  to  buy.  The  chief  charm  of  any 
table  lies  in  its  neatness  and  daintiness.  It  is  much  better  economy 
to  buy  firm,  fine,  thick  table  linen  even  if  the  cost  is  higher,  than 
to  buy  the  coarse,  loosely  woven,  thin  linens  as  the  latter  do  not 
wear  nearly  as  long.  Always  use  a  thick  table  pad  of  material 
which  comes  for  this  purpose  (the  thicker  the  better)  under  the 
tablecloth.  This  pad  should  extend  3  or  4  inches  over  the  table 
all  around  as  it  thus  prevents  the  tablecloth  from  wearing  out 
where  the  edge  of  the  table  comes.  This  pad  is  called  a  "silencer" 
as  it  deadens  the  noise  and  makes  a  more  refined  table.  It  also 
protects  a  handsome  polished  wood  table.  Table  linen  should  not 
be  starched.  For  the  family  alone,  have  the  table  as  spotless  as 
for  company.  Generally  it  is  only  at  meal  time  that  the  entire 
family  is  assembled  together,  and  the  refining  influence  of  home 
can  be  taught  in  no  surer  or  better  way  than  by  neatness  and  dainti- 
ness of  table  and  cheerfulness  and  good  manners  at  table.  Leave 
all  care,  worry  and  anger  outside  of  the  dining  room.  This  should 
be  the  happiest  place  in  the  home,  as  it  is  the  most  necessary.  Be 
perfect  in  table  deportment  always.  I  would  say  to  young  parents 
that  one  of  the  most  important  lessons  which  they  should  teach 
their  children  is  perfect  table  manners,  and  to  require  of  them  al- 
ways to  be  particular  even  when  only  the  family  is  present,  then 
when  company  comes  there  will  be  no  fear  that  Johnnie  will  stick 
his  fingers  in  the  pickle  dish  or  that  Susie  will  take  her  pie  up  in 
her  hand  to  eat.     The  handling  of  the  knife  and  fork  when  using 


348  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

and  the  proper  placing  of  them  on  the  plate  when  through,  stamp 
the  seal  of  early  training  and  good  breeding  wherever  it  is  seen.  It 
is  said  that  the  Empress  Eugenie  of  France  was  so  punctilious 
about  table  etiquette  that  she  never  invited  a  gentleman  a  second 
time  to  dine  who  more  than  half  unfolded  his  napkin  or  placed  it 
other  than  over  his  left  knee. 

Square,  oblong  or  round  tables  are  used,  but  the  latter  lend 
themselves  better  for  effects  in  table  decorations  and  show  off  a 
good  dinner  to  the  best  advantage.  A  round  table  top  of  pine, 
hinged  in  the  center  so  as  to  fold  when  not  in  use,  is  very  conven- 
ient to  place  on  the  dining  table  to  enlarge  it.  A  top  measuring  7 
feet  in  diameter  will  seat  12  people,  the  rule  being  to  allow  20  in- 
ches to  a  person.  It  is  good  form  to  use  either  a  round  or  square 
tablecloth  for  a  round  table. 

The  service  plate,  knives,  forks,  spoons,  glasses  and  napkin 
for  each  guest  constitute  the  Cover.  The  service  plate  should  be 
the  handsomest  plate  you  have  and  should  be  10  inches  in  diame- 
ter. It  is  placed  on  the  table  before  dinner  is  announced,  and  is 
left  on  until  the  meat  course.  Although  the  dernier  cri  concern- 
ing this  plate  is  that  it  be  left  on  the  table  through  the  dinner  until 
the  dessert.  It  is  good  form  to  do  either.  On  the  right  of  the  serv- 
ice plate  place  one,  two  or  three  knives  as  may  be  required  for  fish, 
meat  and  game,  with  the  sharp  edge  toward  the  plate  and  in  the 
order  in  which  they  will  be  used,  beginning  at  the  outside.  At  the 
right  of  the  knives  place  the  soup  or  bouillon  spoon  and  at  its  right 
the  small  fork  for  oysters  or  canapes.  The  forks  should  be  placed 
at  the  left  of  the  service  plate  with  the  ice  cream  or  dessert  fork 
next  to  the  plate,  then  the  salad  fork,  game  fork,  large  fork  for  the 
roast  and  the  fish  fork  at  the  extreme  left.  Place  spoons  for  sher- 
bet and  coffee  above  the  service  plate.  If  a  spoon  is  used  for  ice 
cream  or  dessert  instead  of  a  fork,  place  it  above  the  plate.  Above 
and  at  the  right  of  the  plate  place  the  goblet  for  water  and  arrange 
wine  glasses  just  beside  and  a  little  back  of  the  goblet.  If  there 
is  room^  place  the  napkin  at  the  left  of  the  forks  with  a  roll,  or  thick 
piece  of  bread  cut  narrow  and  with  the  crust  removed,  between 
the  folds.  If  there  is  not  room,  place  it  upon  the  service  plate. 
Dinner  cards  containing  the  name  of  the  guest  should  be  laid  upon 
the  napkin.  Individual  dishes  for  salted  nuts  should  be  filled  and 
placed  above  the  forks  at  the  left  of  the  service  plate. 

Dinner  cards  may  be  decorated  in  any  dainty  way  to  match 
the  general  scheme  of  decoration,  but  those  most  used  at  present 
are  plain  white  cards  with  the  monogram  or  crest  of  the  hostess 


TABLE    ETIQUETTE    AND    MENUS.  349 

in  gold  at  the  top.  Menu  cards  are  seldom,  if  ever  used,  at  private 
tables  now.  If  one  has  pretty  little  dishes  of  silver  or  Venetian 
glass  they  may  be  filled  with  salted  nuts,  and  candy  or  confections, 
generally  tinted  the  color  of  the  decorations  and  placed  on  the  table. 
Butter  plates  are  not  used  for  dinners.  Finger  bowls  are  not  used 
as  much  as  formerly.  When  used,  they  should  be  put  on  a  small 
plate  on  which  has  been  placed  a  dainty  doily.  They  should  be 
half  filled  with  water  on  top  of  which  floats  a  geranium  leaf  or  a 
sprig  of  lemon  verbena  as  these  leave  a  pleasant  odor  on  the  fingers. 
Never  require  two  guests  to  use  the  same  finger  bowl.  Extreme 
simplicity  combined  with  artistic  effect  is  the  rule  at  present  for 
table  decorations  except  for  special  occasions  when  one  can  let 
their  fancy  run  riot  as  it  is  understood  by  the  guests  that  it  is  for 
the  occasion  only.  The  day  of  profuse  use  of  ribbons  has  gone  by. 
Flowers,  ferns,  fruits  or  softly  shaded  candles  together  with  spark- 
hng  glass,  shining  silver  and  snowy  linen  makes  a  beautiful, 
aesthetic  picture.  Flowers  may  cost  more  than  their  weight  in 
gold  if  orchids  are  used,  or  they  may  be  plucked  in  the  woods  or 
by  the  wayside  and  be  equally  beautiful  and  attractive.  Thirty- 
six  guests  at  a  charming  breakfast  party  were  seated  at  round  tables 
in  three  different  rooms.  One  table  was  gorgeous  where  a  center 
piece  of  bright  pink  roses  formed  the  color  note.  Brilhant  yellow 
daffodils  adorned  another  table,  but  the  third  and  by  far  the  most 
beautiful  table  contained  a  large  cut  glass  bowl  filled  with  the 
roadside  flower  called  "Queen's  Lace  Handkerchief,"  its  dainty 
white  blossoms  beautiful  as  the  cobweb  affair  which  such  a 
handkerchief  is  supposed  to  be,  with  maiden  hair  ferns  noth- 
ing more  exquisite  can  be  imagined.  It  cost  the  hostess  only  a 
pleasant  trip  to  the  outskirts  of  town  where  she  found  plenty  to 
be  had  for  the  picking.  The  beautiful  field  daisies  grow  wild  nearly 
all  summer.  Placed  in  cut  glass  bowls  and  used  with  gold  banded 
china  they  make  most  attractive  table  decoration.  If  one  has  a 
beautiful  center-piece  of  lace  or  embroidered  linen  it  may  be  placed 
on  the  tablecloth  under  the  bowl,  vase  or  basket  containing  the 
flowers,  and  table  mirrors  are  also  used.  Floral  decorations  should 
be  low  when  guests  are  to  be  seated,  but  high  effects  may  be  used 
when  guests  stand.  Be  careful  and  do  not  have  the  illumination 
too  brilliant;  softly  shaded  lights  or  candles  are  more  becoming 
and  in  better  taste. 


350  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Serving. 
When  everything  is  ready  the  hostess  very  quietly  announces 
the  fact  to  those  nearest  to  her  and  together  they  start  towards 
the  dining  room,  thus  giving  the  signal  for  the  others  to  follow. 
It  is  extremely  bad  form  for  the  host  to  announce  in  stentorian 
tones  to  the  assembled  company  that  "dinner  is  served,"  as  this 
should  be  done  by  the  butler  alone,  and  his  place  should  not  be 
usurped.  In  this  country  where  few  people  keep  a  butler,  this 
public  announcement  should  be  omitted.  The  seat  of  honor  for 
ladies  is  at  the  right  of  the  host  and  for  gentlemen  at  the  right  of 
the  hostess.  When  all  have  been  seated  the  serving  should  proceed 
as  quietly  as  possible,  and  no  matter  what  may  happen  or  what 
accident  may  occur,  the  hostess  should  never  betray  any  nervous- 
ness, nothing  is  more  distressing  to  guests  than  to  see  a  hostess  ill 
at  ease  and  anxious.  Plates,  whether  filled  or  empty,  should  al- 
ways be  placed  upon  the  table  from  the  right  side  of  each  person 
and  removed  from  the  same  side,  but  all  platters  or  dishes  to  be 
served  from,  should  be  presented  at  the  left  side.  The  tray  is  not 
now  used  in  passing  and  removing  plates  but  instead,  a  squarely 
folded  napkin  is  held  by  the  waiter  under  the  plate.  The  hostess 
should  always  be  served  first.  Do  not  remove  all  of  the  plates  at 
the  end  of  a  course  before  serving  the  following  course,  but  in- 
stead, a  plate  for  the  next  course  should  be  exchanged  for  the  one 
which  has  just  been  used,  thus  leaving  a  plate  continually  in  front 
of  each  person.  Remove  and  serve  only  one  plate  at  a  time,  never  pile 
plates  upon  each  other.  The  crumb  scraper  is  seldom  used  at  for- 
mal dinners,  but  if  necessary,  it  should  be  just  before  the  dessert. 
The  waitress  should  be  gowned  in  black  with  stiff  white  collar  and 
outside  cuffs,  a  white  apron  with  bretelles  over  the  shoulder  trim- 
med with  lace  or  embroidery  or  simply  hemstitched,  and  a  little 
cap  or  bow  of  white  muslin  on  the  head.  Unless  a  professional 
caterer  is  engaged  the  menu  should  be  plainly  written  out  by  the 
hostess,  together  with  a  list  of  dishes  to  be  used,  and  pinned  up  in 
the  kitchen  so  as  to  avoid  confusion  or  forgetfulness  on  the  part 
of  the  cook. 


TABLE    ETIQUETTE    AND    MENUS.  351 

The  Formal  Dinner. 

The  formal  dinner  party  is  the  most  ceremonial  function  which 
can  be  given.  Some  of  the  courses  are  arranged  on  the  plates  be- 
fore being  brought  to  the  dining  room,  other  courses  are  artistic- 
ally arranged  on  platters,  garnished  and  passed,  the  necessary 
forks  and  spoons  for  serving  them  lying  on  the  top  a  little  to  one 
side.  Oysters  or  clams  should  be  served  on  the  half  shell  for  a  for- 
mal dinner.  If  canapes  are  used  they  take  the  place  of  the  oysters 
or  clams  and  should  be  arranged  on  small  plates  before  being  brought 
to  the  table.  The  soup  or  bouillon  is  usually  served  in  the  soup 
plates  or  bouillon  cups  before  being  brought  in,  the  soup  tureen 
is  not  generally  used  for  formal  dinners.  The  fish,  meat,  game, 
salad  and  dessert  may  be  served  according  to  the  desire  of  the 
hostess,  either  by  having  the  plates  filled  and  garnished  in  the 
kitchen  or  from  a  beautifully  garnished  platter  at  the  table.  The 
latter  way  is  most  popular  as  there  is  much  attention  paid  to  garn- 
ishings  at  present.  Sherbet  follows  the  meat  course  or  is  served 
with  it.  It  is  served  in  fancy  glasses.  It  is  quite  customary  to 
serve  a  vegetable  salad  with  the  game  and  only  vegetable  or  fruit 
salads  should  be  served  at  a  dinner.  The  lighter  and  more  simple 
the  salad  for  a  dinner,  the  better.  Fruit  should  be  arranged  and 
passed  in  a  fruit  dish  or  comport.  Cheese  with  Bar  le  Due  cur- 
rants and  wafers  are  appropriate  at  both  dinners  and  luncheons. 
Nuts  and  raisins  are  not  used  as  much  as  formerly  at  dinners. 
Coffee  should  be  clear  and  strong,  served  in  small  cups  from  the 
kitchen  or  poured  at  the  table  by  the  hostess.  The  cup  should 
be  placed  at  the  right  hand  of  the  guest  and  cream  and  sugar  passed 
on  a  small  tray  at  the  left.  Sauce  dishes  should  not  be  used  at 
formal  dinners,  all  vegetables  should  be  served  dry  and  taken 
upon  the  plate.  It  is  quite  customary  to  serve  the  coffee  in  the 
drawing  room  after  dinner,  instead  of  serving  it  at  the  table,  in 
which  case  it  is  brought  in  with  the  coffee  service  on  a  tray  and 
poured  from  the  coffee  pot  either  by  the  hostess  or  maid.  Salted 
nuts  are  eaten  during  the  dinner  and  candy  or  confections  passed 
after  the  last  course.  It  is  not  fashionable  now  to  have  more  than 
six  or  eight  courses  at  the  most  formal  dinners.  The  old  days 
when  twenty  and  even  twenty-five  courses  were  served,  and  the 
hospitality  of  the  host  was  reckoned  by  the  number  of  hours  which 
he  kept  his  guests  at  table,  have  gone,  let  us  hope  never  to  return. 
Dinners  should  be  served  expeditiously,  but  without  seeming  haste. 
Each  course  should  be  ready  on  time,  a  dragging  dinner  is  tire- 
some.   At  the  close  of  the  dinner  the  signal  is  given  by  the  hostess 


352  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

pushing  her  chair  back  from  the  table,  the  others  rise  and  follow 
her  into  the  drawing  room.  Sometimes  the  gentlemen  remain  in 
the  dining  room  to  enjoy  cigars  or  cigarettes,  the  ladies  going  alone 
to  the  drawing  room,  but  if  a  host  has  a  smoking  room  all  leave 
the  table  together,  the  gentlemen  then  following  the  host  for  a 
smoke  in  his  own  territory. 

In  serving  wines,  three  different  kinds  are  enough  for  the 
grandest  occasions.  Sherry  or  madeira  with  the  soup  or  fish, 
champagne  with  the  roast,  claret  or  any  red  wine  with  the  game. 
If  one  wishes  wine  with  the  dessert  use  port,  burgundy  or  any  fine 
wine.  Very  small  glasses  of  liquors  such  as  creme  de  menthe,  apri- 
cot brandy  or  benedictine,  are  often  served  at  the  end  of  the  din- 
ner after  the  coffee.  If  champagne  alone  is  used,  begin  to  serve  it 
with  the  meat  course. 

Unfermented  grape  juice  is  an  excellent  substitute  for  those 
whose  conscientious  scruples  do  not  allow  them  to  serve  wine.  No 
one  need  hesitate  to  give  dinners  without  wine.  Public  sentiment 
has  grown  so  strong  on  this  question  that  it  forbids  criticism  as  to 
the  propriety  of  omitting  it.  Dinners  without  wine  are  considered 
in  as  good  or  better  taste,  by  many  sensible  people,  than  with  it. 


TABLE    ETIQUETTE    AND    MENUS. 

Dinner. 


353 


"All  history  attests 
That  happiness  for  man,  the  hungry  sinner, 
Since  Eve  ate  apple,  must  depend  on  dinner." 

— Lord  Byron. 

Formal  Dinner  I. 


FIRST    COURSE. 


Blue  Points  on  Half  Shell 
Lemon 


Consomm^ 


SECOND    COURSE. 


Fringed  Celery 


Crackers 
Horseradish 

Puffed  Paste  Fingers 


THIRD    COURSE. 

Baked  Trout  Egg  Sauce  Potato  Balls 

Thin  Bread  and  Butter  Sandwiches 
Sliced  Cucumbers  with  French  Dressmg 


FOURTH    COURSE. 


Fillet  of  Beef 

Spaghetti  a  la  Ellery 


Roman  Punch. 


Reed  Birds  on  Toast 


Tomato  Aspic  Salad 
Wafers 


FIFTH    COURSE. 


SIXTH    COURSE. 


Mushroom  Sauce 
Asparagus  Loaf 


Tutti  Frutti 


Mayonnaise  Dressing 
Olives 


SEVENTH    COURSE. 

Charlotte  Russe  Garnished  with  Red  Maraschino  Cherries 


EIGHTH    COURSE. 

Cream  Cheese  Bar  le  Due  Currants 

Coffee 
Salted  Nuts  served  through  the  dinner 


Water  Thins 


354  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Formal  Dinner  II. 

FIRST    COURSE. 

Anchovy  Canape 

SECOND    COURSE. 

Chicken  Tapioca  Soup  Croutons 

Radishes  Celery 

THIRD    COURSE, 

Baked  Salmon  with  Creole  Stuffing 
Potatoes,  au  gratin  Rolled  Bread  and  Butter  Sandwiches 


FOURTH    COURSE. 

Roast  Lamb  with  Mint  Sauce 
Glaced  Sweet  Potatoes  Peas  in'^Timbales 

Pineapple  Ice 


FIFTH    COURSE. 

Quail  a  la  Maitre  d'  Hotel  Currant  Jelly 

SIXTH    COURSE. 

Cauliflower  Salad  French  Dressing 

Cheese  Straws  Olives 

SEVENTH    COURSE. 

Peach  Melba  Fancy  Cakes 

EIGHTH    COURSE. 

Fruits  Coffee  Confections 

Salted  Nuts  served  through  the  Dinner 


TABLE    ETIQUETTE    AND    MENUS.  355 

The  Informal  Dinner. 


"We'll  have  some  half  a  dozen  friends, 
And  there  an  end." 

— Romeo  and  Juliet. 


The  informal  dinner  is  served  much  like  the  formal  dinner, 
except  there  is  more  served  at  the  table.  The  hostess  often  serves 
the  soup  from  a  soup  tureen  placed  before  her  on  the  table.  Fish 
or  meat  may  be  carved  by  the  host.  Vegetables  need  not  be  served 
dry,  but  if  moist  the  dish  containing  them  together  with  saucers 
may  be  placed  upon  a  tray  and  passed  to  each  guest  to  serve  him- 
self. The  hostess  usually  makes  the  salad  at  the  table,  but  it  is 
very  attractive  for  the  host  to  perform  this  duty  provided  he  can 
make  a  good  salad.  The  hostess  serves  the  puddings  and  the  host 
the  pies,  if  they  are  served  at  the  table.  The  informal  dinner 
should  really  be  en  famille  and  should  be  served  thus  every  day  by 
the  good  housekeeper.  Fewer  people  are  invited  at  a  time  to  the 
informal  than  to  the  formal  dinner. 


./ 


356  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Informal  Dinner  I. 

FIRST    COURSE. 

Salpicon  of  Fruit 

SECOND    COURSE. 

Oyster  Cream  Soup  Toasted  Bread  and  Butter  Snndwiclies 

Celery 

THIRD    COURSE. 

Crown  Roast  of  Lamb,  with  Mashed  Potatoes  in  Center 
Creamed  Cucumbers  Hot  Rolls 

Currant  Jelly 

FOURTH    COURSE. 

Lettuce  and  Water  Cress  Salad,  French  Dressing 
Wafers  Olives 

FIFTH    COURSE. 

Lemon  Pie  with  Meringue  Top,        Cheese 
Coffee 

Informal  Dinner  II. 

FIRST    COURSE. 

Cream  of  Tomato  Soup  Bread  Sticks 

Celery 

SECOND    COURSE. 

Chicken  en  Casserole  Potatoes  on  Half  Shell 

Rice  Ring  with  Mushrooms  in  Center 

Parker  House  Rolls  Pickled  Peaches 

THIRD    COURSE. 

Fruit  Salad  served  in  Orange  Skins,    garnished  with  Nasturtiums 
Mayonnaise  Dressing  Ripe  Olives 

Thin  Bread  and  Butter  Sandwiches  with  Cream  Cheese  FilHng 

FOURTH    COURSE. 

Maple  Parfait  Angel  Food 

Coffee 


TABLE    ETIQUETTE    AND    MENUS.  357 

Luncheon. 
Luncheon  is  served  Uke  dinner  and  a  formal  luncheon  varies 
but  slightly  from  a  formal  dinner.  Oysters  are  served  cocktail 
style,,  canapes  are  used  also  in  place  of  oysters  as  at  dinner.  Soup 
is  often  omitted  and  the  meat  course  is  not  as  heavy.  Luncheons 
are  usually  for  ladies  only,  and  the  fair  sex  is  not  supposed  to  en- 
joy the  hearty  food  which  the  stern  sex  demands.  The  time  of 
day  also  calls  for  lighter  food  than  can  be  served  at  the  dinner  hour. 
If  one  has  a  handsome  table,  by  all  means  let  it  be  bare  for  luncheon, 
using  doilies  in  place  of  a  tablecloth.  This  gives  the  hostess  a 
chance  to  display  many  treasures  of  her  linen  chest  not  otherwise 
seen.  Doilies  may  be  of  costly  lace,  lace  and  hnen,  embroidered 
linen  or  hand  crochetted  lace.  The  latter  is  very  fashionable  and 
if  one  is  handy  with  her  hook,  a  most  beautiful  set  can  be  made 
with  very  little  expense.  A  set  of  doilies  should  consist  of  one 
dozen  plate  doilies  about  13  inches  in  diameter,  one  dozen  8  inches 
in  diameter  for  cup  and  saucer,  one  dozen  5  inches  in  diameter 
for  tumblers,  a  center-piece  to  match,  two  or  four  doilies  about 
15  inches  in  diameter  to  use  under  bon  bon  dishes  and  other  dishes. 
If  one  has  not  a  handsome  table  it  is  much  better  to  use  a  fine 
damask  cloth.  Colored  cloths  with  napkins  to  match  are  sometimes 
used  at  luncheons.  Fruits  are  used  more  at  luncheon  than  at  din- 
ner. A  salpicon  of  fruit  or  fruit  soup  is  very  nice  for  the  first  course 
instead  of  oysters  or  canape.  Hot  rolls  are  generally  served  with 
the  meat  or  game  course;  they  are  buttered  in  the  kitchen  before 
sending  to  the  table.  Coffee  is  also  served  with  this  course.  Great 
latitude  is  allowed  as  to  the  number  of  courses  served  at  luncheon 
and  a  simple  luncheon  is  quite  as  good,  or  better  form,  than  a  very 
elaborate  meal.  Many  hostesses  darken  the  dining  room  and  use 
artificial  light  for  luncheon  parties,  but  this  fashion  is  waning. 


358  THE  MENDELSSOHN  CLUB  COOK  BOOK. 


Luncheon  I. 


FIRST    COURSE. 

Strawberries  with  Hulls  Powdered  Sugar 


SECOND    COURSE. 

Cream  of  Spinach  Soup  Puff  Paste,  Pretzel  Shape 

Olives 


THIRD    COURSE. 

Creamed  Shrimps  in  Baked  Green  Peppers 
White  Bread  Sandwiches 
Cucumbers  cut  in  halves  lengthwise,  scooped  out,  filled  with  Chop- 
ped Celery,  Cucumber  Slices,  Raisins,  with  French  Dressing 


FOURTH    COURSE. 

Sweetbreads  on  Toast  Baked  Tomatoes  Stuffed  with  Macaroni 

Glac6d  Sweet  Potatoes  Hot  Rolls  •    Coffee 


FIFTH    COURSE. 

Peaches  cut  in  halves  and  filled  with  Chopped  Nuts.     Mayonnaise 

Dressing  over  them  and  surrounded  with  Balls 

scooped  out  of  Nutmeg  Melons 

Bread  Boxes  filled  with  Cheese  Souffle 

Crackers  with  Bar  le  Due 


SIXTH    COURSE. 

Nesselrode  Pudding  frozen  in  large  Melon  Mold 

Fancy  Cakes 

Salted  Nuts  and  Confectionery 


TABLE    ETIQUETTE   AND    MENUS. 


359 


Luncheon  II. 


FIRST    COURSE. 


Caviare  Canap6 


Fruit  Soup 


SECOND    COURSE. 


Athena  Wafers 


THIRD    COURSE. 


Sweetbread  Croquettes 


Ribbon  Sandwiches 


French  Peas 


FOURTH    COURSE. 

Jellied  Chicken  New  Potatoes,  Creamed 

Cauliflower  with  Hollandaise  Sauce 
Hot  Rolls  Orange  Marmalade  Coffee 


FIFTH    COURSE. 


Cucumber  and  Tomato  Salad 
Wafers 


French  Dressing 
Olives 


SIXTH    COURSE. 

Rose  Punch  with  Whipped  Cream  and  Candied  Rose  Leaves 

Sponge  Cake  Patties 

Salted  Nuts  and  Mint  Paste  Candy 


360  THFJ  MENDELSSOHN  CLUB  COOK   HOOK. 


Breakfasts. 


"Dinner  may  be  pleasant; 

So  may  social  tea; 
But  yet,  methinksthe  breakfast 

Is  best  of  all  the  three." 

— Anon. 


Breakfast  parties  make  a  pleasant  variety  in  the  way  of  enter- 
taining. The  hour -for  breakfast  parties  varies  from  9  to  12  o'clock. 
In  some  cities  they  are  given  as  late  as  2  in  the  afternoon.  An 
early  hour  is  preferable  as  otherwise  guests  are  obliged  to  retain 
their  strength  by  eating  first  at  home  and  then  a  fine  breakfast 
would  not  be  enjoyed.  Eight  or  9  o'clock  is  perhaps  the  best  hour. 
Macauley,  the  historian,  was  very  fond  of  breakfast  parties  and 
in  praising  their  merits  said,  "Dinner  parties  are  mere  formalities, 
but  you  invite  a  man  to  breakfast  because  you  want  to  see  him." 
Four  courses  are  usually  enough  for  breakfasts.  Fruit  or  melons, 
fish,  a  light  meat  or  game  course  with  two  vegetables  and 
accessories  and  lastly  a  dessert  of  shortcake,  waffles  or  something 
appropriate  to  the  meal.  At  breakfast  parties  the  silver  service 
for  tea  and  coffee  remains  on  the  table  all  the  time,  otherwise  the 
breakfast  is  served  like  dinner.  Soup  and  salad  should  not  be 
served  at  a  breakfast. 


TABLE    ETIQUETTE    AND    MENUS.  .'i6 1 


Breakfast  I. 


FIRST    COURSE. 

Muskmelon  Baskets  Filled  with  little  Watermelon  Balls  Soaked 
in  Sherry  and  Iced 

SECOND    COURSE. 

Little  Fried  Smelts  Garnished  with  Shrimps  and  Olives 
Thin  White  Bread  and  Butter  Sandwiches 

THIRD    COURSE. 

Fried  Spring  Chicken  with  Cream  Gravy 
Mashed  Potatoes,  Riced  Breakfast  Puflfs 

Coffee 

FOURTH    COURSE. 

Omelet  with  Green  Peas 

FIFTH    COURSE. 

Waffles  with  Maple  Syrup 


Breakfast  II. 


FIRST    COURSE. 

Grape  Fruit  Shells  filled  with  the  Pulp,  Cherries  and  Orange  Pulp 
with  Brandy  Flavoring,  Iced 

SECOND    COURSE. 

Codfish  Croquettes  with  Cream  Sauce 
Thin  Sliced  Cucumbers  and  Radishes  cut  in  Roses 

THIRD    COURSE. 

Frenched  Lamb  Chops  with  Paper  Frills  Peas 

Union  League  Potatoes  Feather  Muffins 

Coffee 

FOURTH    COURSE. 

Individual  Strawberry  Shortcakes  with  Whipped  Cream 


362  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Gentlemen's  Suppers. 

Gentlemen's  suppers  resemble  ladies'  luncheons  in  their  ex- 
clusiveness  as  to  sex.  The  food  should  be  heavier.  Gentlemen 
enjoy  more  hearty  and  less  dainty  food  while  ladies  enjoy  more 
dainty  and  less  hearty.  Fish,  meat  and  game  are  all  generally 
included  in  gentlemen's  parties. 

Gentlemen's  Ji'ish  Supper. 

FIRST    COURSE. 

Raw  Oysters  Served  in  a  Block  of  Ice 

SECOND    COURSE. 

Clam  Bouillon  Wafers 

THIRD    COURSE. 

Planked  Shad  with  Roe  Dressing,  Garnished  with  Smelts 
Potato  Balls  Fried  Brown  Brown  Bread  Sandwiches 

FOURTH    COURSE. 

Lobster  Cutlets,  Hollandaise  Sauce 
Sliced  Tomatoes  with  French  Dressing 

FIFTH    COURSE. 

Broiled  Chicken,  Mushroom  Sauce  Spinach 

Sweet  Potato  Croquettes  Hot  Rolls 

Champagne  Punch 

SIXTH    COURSE. 

Salmon  Salad  Garnished  with  Shrimps 

Mayonnaise  Dressing 

Toasted  White  Bread  Sandwiches 

SEVENTH    COURSE. 

Maraschino  Bavarian  Cream  with  Fresh  Strawberries 
Fancy  Cakes 

EIGHTH    COURSE. 

Water  Crackers  Cheese 

Coffee 


TABLE    ETIQUETTE    AND    MENUS. 


363 


Gentlemen's  Game  Dinner. 


"From  this  day  forward  I'll  hate  all  breakfasts  and  depend 
on  dinners." 

— Beaumont  and  Fletcher. 


MENU. 


FIRST    COURSE. 

Oysters  on  the  Half  Shell  Horseradish 


Lemon 


SECOND    COURSE. 


Claret  Consomme 


Toast  Sticks 


THIRD    COURSE. 


Terrapin  a  la  Maryland 


Saratoga  Chips 


FOURTH    COURSE. 

Fillets   of   Teal    Duck   k   la   Pontchatrain,    Served   with   Spinach 

FIFTH    COURSE. 

Saddle  of  Venison  with  Currant  Jelly  Stuffed  Potatoes 

Brussels  Sprouts  Cr^me  de  Menthe  Ice 

SIXTH    COURSE. 

Pigeons  en  Casserole  with  Asparagus  on  Toast 


SEVENTH    COURSE. 


Grape  Fruit  Salad 


Water  Thin  Crackers 


Toasted  Wafers 


EIGHTH    COURSE. 


Coffee 


Roquefort 


364  THE  MENDELSSOHN  CLUB  COOK  BOOK. 


Receptions,  Teas  and  Card  Parties. 

For  receptions  and  card  parties  only  light  refreshments  should 
be  served,  but  for  wedding  receptions  and  ball  suppers  three  courses 
are  not  too  many.  At  a  reception  in  a  large  house,  coffee  or  choco- 
late with  a  salad  and  sandwiches  are  often  served  in  the  dining 
room,  and  ices  and  small  cakes  in  another  room  from  a  small  table. 
This  is  an  excellent  plan  in  any  house  where  a  large  company  is 
invited  as  it  relieves  the  pressure  in  the  dining  room. 

Five  o'clock  Tea  is  the  most  simple  and  inexpensive  form 
of  entertainment  and  it  is  also  one  of  the  most  attractive.  People 
who  are  not  wealthy  can  in  this  way  repay  their  social  obligations 
most  charmingly.  An  afternoon  tea  is  not  a  meal,  simply  a  de- 
licious cup  of  tea  with  small  thin  bread  and  butter  sandwiches 
with  or  without  a  filling,  small  cakes  or  cookies  and  if  one  wishes,  a 
few  confections.  Sometimes  a  glass  of  sherbet  is  served.  The 
serving  may  be  done  in  the  dining  room  or  the  tea  table  may  be 
placed  in  the  parlor  where  the  hostess  receives  her  guests  seated 
at  the  table  and  brews  a  good  cup  of  tea  while  she  chats  with  them. 
The  English  generally  serve  toasted  muffins  and  marmalade  with 
tea.  "At  Homes"  and  "High  Teas"  are  the  same  as  "FiveO'clocks." 


TABLE   ETIQUETTE    AND    MENUS. 


365 


Menus  for  Card  Parties. 


Chicken  Salad  with  Mayonnaise 

Coflfee 
Grape  Juice  Sherbet 

Little  Cakes 


Plain  Sandwiches 
Olives 
Salted  Almonds 


Oyster  Patties 

Mixed  Ice  Cream 


II. 


Chocolate 


Pickles 
Thin  Cookies 


Wedding  and  Ball  Suppers. 


Chicken  Croquettes  Peas  in  Timbales  Saratoga  Potatoes 

Sweetbread  Salad  with  Mayonnaise 

Cheese  Sandwiches  Coffee 

Ice  Creams  frozen  in  forms  of  Fruit  or  Flowers 

Cocoanut  Balls  Salted  Almonds 

Olives  Bon  Bons 

For  weddings  the  bride  and  groom's  cakes  should  be  sliced  thin  and 

one  slice  of  eacli  either  tied  together  with  white  ribbon  or 

packed  in  little  boxes,  should  be  given  to  each  guest 

to  be  carried  home 


II. 

Bouillon  Waferettes 

Creamed  Sweetbreads  with  Mushrooms  in  Cases 

Chicken  in  Aspic  with  Mayonnaise 

Lettuce  Sandwiches  Coffee 

Italian  Cream,  Claret  Sauce  Cakes 

Pistachio  Nuts  Opera  Sticks 


366 


THE  MENDELSSOHN  CLUB  COOK  HOOK. 


Chafing  Dish  Menus. 


Lobster  Newberg 
Chicken  Salad 
Lemon  Ice 


I. 

Venetian  Egg  Rulls 

Lettuce  Sandwiches  Olives 

Little  Gold  Cakes 
Chocolate 


11. 


Chicken  Terrapin 

English  Monkey 

Nut  Bread 

Potato  Salad 

Chive  Sandwiches 
Chocolate  Canap4 
Coffee 

Olives 

Frankfurt  Sausages 
Cabbage  Salad 


III. 

Creamed  Potatoes 
Sardine  Sandwiches 
Banbury  Tarts 
Coffee 


Rye  Bread 
Radishes 


Fireless  Cooker. 


Boiled  Potatoes 

Sliced  Tomatoes 

Toasted  Wafers 


DINNER. 

Iced  Watermelon 
Lamb  Stew 


Rice  Pudding 
Coffee 


Buttered  Onions 
French  Dressing 

Edam  Cheese 


TABLE    ETIQUETTE    AND    MENUS.  367 

Thanksgiving  Dinner. 

Our  National  Birds — The  American  Eagle,  the  Thanksgiving 
Turkey. 

"May  one  give  us  peace  in  all  our  states — 
And  the  other  a  piece  for  all  our  plates." 


Have  the  table  decorations  in  yellow,  and  carry  out  this  color 
scheme  as  far  as  possible  in  the  courses  to  be  served.  For  center- 
piece take  a  large  fine  pumpkin  that  will  stand  flat  on  the  bottom. 
Cut  off  the  upper  third,  remove  seeds  and  membrane.  Stand  a 
tall  vase  in  the  center  of  it  and  put  yellow  chrysanthemums  in  the 
vase,  around  it  fill  the  pumpkin  with  fruit,  oranges,  apples  and 
allow  clusters  of  white  grapes  to  fall  over  the  edges.  Place  the 
pumpkin  on  a  low  silver  tray  and  around  it  put  3  or  4  oranges 
with  the  skin  cut  part  way  down  in  quarters  and  turned  back  like 
rose  leaves.  Add  also  a  few  chrysanthemums  with  their  own  foli- 
age.   This  can  be  passed  at  the  close  of  the  meal  for  the  fruit  course. 


MENU. 


Little  Neck  Clams 
Oyster  Cream  Soup  Wafers  Celery 

Roast  Young  Turkey,  Chestnut  Stuffing,  Giblet  Sauce 
Mashed    Potatoes,    Squash,    Creamed    Onions-     Cranberry    Jelly 

Chicken  Salad  served  in  Orange  Skins 

Olives  Rolled  Sandwiches  tied  with  Yellow  Baby  Ribbon 

Mince  Pie  Pumpkin  Pie 

Ginger  Ice  Cream  Sunshine  Cake 

Candied  Orange  Peel  Fruit  Mint  Candies 

Crackers  Cheese 

Coffee 
Champagne  Cider  Salted  Nuts 


368  THE  MENDELSSOHN  CLUB  COOK  BOOK. 

Christmas  Dinner. 
The  Christmas  colors  should  be  used,  red  and  green.  A  large 
cut  glass  bowl  filled  with  holly  branches  and^  glowing  poinsetta 
blossoms  is  an  attractive  center-piece.  The  salad  should  be  served 
in  large  red  peppers.  Select  fine  ones  with  stems,  cut  off  top,  re- 
move seeds,  fill  with  the  salad,  replace  top.  The  upright  stem 
serves  as  a  handle. 

MENU. 

Blue  Points 

Claret  Consomm6  Bread  Sticks  Tied  with  Red  Ribbons 

Southern  Chicken  Pie  Potato  Puff  Pickled  Peaches 

Roast  Goose  with  Raisin  Dressing,  Surrounded  with  Baked  Red 

Apples  with  core  hole  filled  with  Currant  Jelly 

Glace  Sweet  Potatoes  New  Beets,  Italian  Style 

Baked  Tomato  with  Rice 

Sweetbread  Salad  served  in  Red  Peppers 

Radishes  cut  like  Roses  Ripe  Olives 

Lettuce  Sandwiches  Christmas  Plum  Pudding 

Wine  Sauce  made  at  table  in  Chafing  Dish 

Charlotte  Russe  garnished  with  Preserved  Strawberries 

Nivts  Raisins  ,  Stuffed  Dates 

Cheese  Crackers 

Coffee 

Picnic  Supper. 
Fried  Chicken  Escalloped  Potatoes  with  Grated  Cheese  on  top 

Stuffed  Eggs,  au  Gratin  Sardine  Sandwiches 

Cabbage  Salad  in  Lemon  Cups  Olives 

Pineapple  Tarts  Honey  Drop  Cookies 

Coffee 

Hallowe'en  Supper. 
Brown  Bread  Sandwiches  Pumpkin  Pie 

Doughnuts  Champagne  Cider 

Raisins  Apples  Nuts 

Coffee 


TABLE    ETIQUETTE    AND    MENUS.  369 

German  Luncheon. 

Thin  Slices  of  Rye  Bread,  some  with  Smoked  Salmon  on  top,  some 

with  Cheese,  some  with  Cold  Meats  and  some  with 

Frankfurt  Sausages 

White  Wine  Soup  Crackers  and  Cheese 

Timbales  of  Cold  Meat  and  Tomato  Sauce 

Macaroni  a  la  Italian  Potatoes 

Rocks  Apple  Sauce 

Coffee 


Children's  Party. 

Sliced  Cold  Turkey  or  Chicken  Saratoga  Potatoes 

Peanut  Sandwiches  Sweet  Sandwiches 

Ice  Cream  Frozen  in  Different  Forms 

Little  Frosted  Cakes  with  Caraway  Candies  on  top 

Cracker  Jack  Candy 

Lemonade 

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